Siu Mai Dumplings

Instructions

1. Prepare the filling
   In a large bowl, combine the ground pork, chopped shrimp, scallions, ginger, sesame oil, soy sauce, sugar, white pepper, Shaoxing wine, egg white, and cornstarch. Mix thoroughly until the mixture becomes sticky and well-combined, about 5 minutes.
2. Form the dumplings
   Place a wonton wrapper in your non-dominant hand. Spoon about 1 tablespoon of filling into the center of the wrapper. Use your fingers to gently press and shape the filling into a mound. The wrapper should form a cup around the filling with the top of the filling exposed.
3. Shape and garnish
   Use a butter knife or the back of a spoon to flatten the top of the filling. Place a single pea in the center of each dumpling for garnish. The edges of the wrapper should remain exposed, creating the signature pleated look around the filling.
4. Prepare steamer
   Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving about 1 inch between each dumpling as they will expand slightly during cooking.
5. Steam the dumplings
   Bring water to a boil in a wok or pot that fits your steamer. Place the steamer over the boiling water, ensuring the water doesn't touch the bottom of the steamer. Cover and steam for 8-10 minutes until the filling is cooked through and the wrappers become translucent.
6. Prepare dipping sauce
   While the dumplings are steaming, mix soy sauce, black vinegar, and chili oil in a small bowl. Stir well to combine all the flavors.
7. Serve
   Carefully transfer the steamed siu mai to a serving plate. Serve immediately while hot with the dipping sauce on the side. Garnish with additional sliced scallions if desired.