Shrimp And Pork Shao Mai

The juiciest, plumpest, little dumplings that require no special folding techniques. They’re savory and so filling - perfect for meal prepping ahead of time or serving as an appetizer at dinner parties!

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Ingredients:

• 2 lbs of ground pork

• 1 lbs of shrimp

• 1 tsp of baking soda

• 1/4 tsp of salt

• 1 scallion, chopped

• 1/3 cup of riced cauliflower

• 1 tbsp of cornstarch

• 1 tbsp of minced ginger

• 1 tbsp of grounded white pepper

• 2 tbsp of sugar

• 1/2 tbsp of soy sauce

• 1 pack of circular wonton wrappers

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Instructions:

1. Pound down shrimps with a meat tenderizer until they become pasty

2. Add baking soda and salt to the shrimp and mix, then set aside

3. Mix ground pork, scallions, cauliflower rice, ginger, cornstarch, white pepper, sugar, soy sauce, and baking soda together

4. Add the shrimp paste to the ground pork mixture and mix well

5. Using a spoon, spread the filling mixture well throughout the wonton wrapper

6. Lay the wonton wrapper with filling onto your index finger and thumb while making a “C” with them

7. Using the end of a spoon, push the wonton with filling into the middle of your “C” and continue adding more filling until the shao mai is filled to the top

8. Flatten the filing with the head of the spoon

9. Top shao mai off with green peas of small shrimps

10. Steam shao mai for 12 minutes

11. (Optional): Top shao mai off with some fish roes (masago) for a pop of color!