20-25sheets dumpling or wonton wrappersround best but squares work
1/2tbspsalt
Instructions
Place shrimp into a bowl and mix with 1/2 tbsp of salt. Gently massage the shrimp with your hands, then rinse under cold running water and pat dry.
Chop the shrimp into coarse pieces. In a food processor place the shrimp, pork, soya sauce, oyster sauce, sesame oil, white pepper, and corn starch. Process the mixture lightly until just mixed.
Cover wrappers with a damp cloth to prevent them from drying. Make an "O" with your thumb and index finger. Place a sheet of wonton wrapper over the "O" and press down to make a basket shape. Place 1 rounded tablespoon of filling in the center of the wrapper. Gather the edges of the wrapper around the filling and gently pleat so that it forms a basket shape, with the top of the filling exposed. If using a square sheet cut the extra wrapper of fold over corners outwards. Lightly tap the dumpling’s bottom to flatten so that it stands up. Repeat until all the filling is used.
Place a sheet of parchment paper at the bottom of a bamboo steamer. Place the Shumai while taking care to leave space in between them.
Bring water to a boil over high heat in a saucepan that is larger than the bamboo steamer. Lower to a rolling simmer. Place the bamboo steamer in the saucepan, cover with bamboo lid and steam for 10 minutes. Serve.