Gulf Shrimp Shumai with Imperial Amur Caviar
Time: 60 minutes
Not only are these Japanese shrimp dumplings tasty, but they are also a fun activity in the kitchen that will bring everyone together.
INGREDIENTS
Yield: 5 servings
- 8 oz Gulf Shrimp, peeled and deveined
- 8 oz ground pork
- 1 ½ tsp cornstarch
- 4 ea scallions
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oyster sauce
- 1 tbsp grated ginger
- ½ C Shitake mushrooms
- ¼ C water
- ½ tsp sesame oil
- ½ tsp finely ground white peppercorn
- 30 ea round wonton skins
- Soy sauce for dipping
- 125 g Imperial Amur Caviar for garnish
PREPARATION
Step 1
Roughly chop the shrimp into ¼ inch pieces. Combine all of the ingredients (except the final three) in a mixing bowl with a spatula or wooden spoon.
Step 2
Place one spoonful of filling in each wrapper. Start with less. You can always add more! Form a cylindrical shape.
Step 3
Steam in a bamboo steamer or a covered sauté pan for 10 minutes. The wonton skin should be more see-through and soft.
Step 4
Remove and arrange on service ware and top each dumpling with Imperial Almaz Caviar. Serve with soy sauce on the side.
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