ABOUT THE RECIPE
By Chef Johnny Lee
6 oz (180 g) ground chicken (or pork) 3 oz (90 g) peeled shrimp
1/2 oz (20 g) fresh shiitake mushroom 2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon cornstarch
A pinch of salt
2 to 3 large cabbage leaves
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
In a large bowl, combine the peeled shrimp, chicken, mushrooms, soy sauce, salt, sugar, cornstarch and stir until well incorporated.
To assemble the dumplings, add one tablespoon of filling to the center of a dumpling wrapper. Turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai. Repeat with all dumpling wrappers.
Bring water in a large pot or a wok to boil and leave the stove at medium heat, just enough to let the water simmer. Line your metal steamer with cabbage or lettuce leaves to keep your dumplings from sticking.
Place dumplings on top of the steamer (or cabbage leaves), about one inch apart, and steam for about 10-12 minutes.
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