Dumplings so easy you don't even need to fold them. These traditional shumai come from dim sum chef Takeshi Ikeuchi of Morimoto Asia.
- 15 dried shiitake mushrooms
- 12 cleaned and deveined shrimp (about 5 oz.)
- 5 oz. ground pork
- 2 tbsp. cornstarch
- 2 tsp. sesame oil
- 1 1⁄4 tsp. kosher salt
- 1 tsp. plus 1 tbsp. sugar
- 1⁄4 tsp. freshly ground black pepper
- 12 square wonton wrappers
- 2 tbsp. tobiko (flying fish roe)
- 3 tbsp. rice vinegar
- 3 tbsp. soy sauce
In a medium bowl, cover shiitake with boiling water and soak for 10 minutes. Strain, discarding liquid, and finely chop mushrooms.
In a small food processor, pulse 8 of the shrimp until it forms a paste and transfer to a bowl along with the mushrooms, pork, cornstarch, 1 1⁄2 teaspoons of sesame oil, the salt, 1 teaspoon of sugar, and the pepper. Cut the remaining shrimp into 1⁄4-inch pieces and add them to the bowl. Mix well and set aside.
Lay 1 wrapper across the flattened palm of one hand. Put 2 tbsp. filling in center of wrapper. Close fingers around wrapper, gathering up edges, to form a "basket" with loosely pleated sides. Gently squeeze sides, pressing in the pleats to seal them. Gently drop dumpling on a flat surface to flatten the bottom. Work fingers gently around the edges to even out its shape. Use a knife to pat down any filling that protrudes above top of wrapper. Top with 1⁄2 teaspoon of tobiko and put in a bamboo steamer. Repeat to make 12 dumplings.
Cover the steamer with lid and put into a wok. Pour water into wok until just high enough to show around edges of the bottom steamer but not high enough to touch the dumplings inside. Bring to a boil over medium-high heat. Steam dumplings, replenishing water if necessary, until cooked through, about 10 minutes.
Meanwhile, in a small bowl, mix the remaining 1 teaspoon of sesame oil and 1 tablespoon of sugar with the rice vinegar and soy sauce. Serve with the dumplings.