Classic Chinese Shumai Dumplings by Andngaaaa

Ingredients

• 4 dried shiitake mushrooms, soaked and squeezed
• 0.5 lb ground pork
• 0.5 lb shrimp, chopped
• 2 stalks green onion, finely chopped
• 1 tbsp oyster sauce
• 0.5 tsp white pepper
• 0.25 tsp msg
• 1 tsp soy sauce
• 0.5 tsp sugar
• 0.5 tsp chicken bouillon powder
• 20 shumai wrappers
• 2 tbsp masago (optional)

Instructions

1. Rehydrate dried shiitake mushrooms in warm water for 20 minutes, squeeze out excess liquid, and finely mince.
2. Combine ground pork, chopped shrimp, minced mushrooms, green onions, oyster sauce, white pepper, MSG, soy sauce, sugar, and bouillon in a large bowl.
3. Mix the filling vigorously until the meat mixture becomes sticky and cohesive.
4. Place a small amount of filling in the center of a wrapper, form a cylinder shape with your fingers, and gently press the sides to secure the dumpling shape.
5. Arrange the dumplings in a steamer basket lined with parchment paper, ensuring they do not touch.
6. Steam over boiling water for 10 minutes until the meat is cooked through and firm.
7. Top with optional masago and extra green onions before serving.