Shrimp Shumai

Instructions

1. Prepare the filling
   In a food processor, pulse the chopped shrimp until finely minced but not pasty. Transfer to a large mixing bowl. If using ground pork, add it to the bowl with the shrimp.
2. Mix the ingredients
   Add the chopped scallions, minced ginger, minced garlic, soy sauce, oyster sauce, sesame oil, sugar, white pepper, egg white, and cornstarch to the bowl. Mix thoroughly until well combined and slightly sticky, about 2-3 minutes.
3. Fill the wrappers
   Place a wonton wrapper flat on your palm or work surface. Add about 1 tablespoon of filling to the center. Gently fold the edges of the wrapper up around the filling, leaving the center exposed. The dumpling should look like an open basket with the filling visible on top.
4. Shape and garnish
   Smooth the sides of the wrapper with your fingers to ensure even pleating. Press the bottom flat so the dumpling can stand upright. Top each shumai with a small amount of diced carrot for color and flavor.
5. Prepare for steaming
   Line a bamboo steamer or steaming tray with parchment paper or cabbage leaves to prevent sticking. Arrange the shumai, leaving about 1 inch between each dumpling as they will expand slightly during cooking.
6. Steam the shumai
   Bring water to a boil in a pot or wok that will fit your steamer. Place the steamer over the boiling water, ensuring the water doesn't touch the dumplings. Cover and steam for 8-10 minutes until the filling is cooked through and the wrappers are translucent.
7. Serve immediately
   Transfer the steamed shumai to a serving plate while hot. Serve with a dipping sauce made from equal parts soy sauce and Chinese black vinegar, with a few drops of chili oil if desired.