Thai-Style Steamed DumplingsThese are the Thaiversion of Chinese shumai dumplings. There’s a lot of Chinese influence in Thaifoods like noodles and rice. My grandparents immigrated from China to Thailand,as did so many others, and this is a comfort food from southern China to manyThai-Chinese.
1lb450 g shrimp, peeled, deveined and coarsely chopped
1tspkosher salt
4tsp20 g white sugar
1tbsp15 ml peanut oil
¼cup60 ml oyster sauce
2tbsp30 ml fish sauce
2tsp6 g cornstarch
2tbsp30 ml sesame oil
Pinchwhite pepper
24Hong Kong–style round dumpling skins or wonton skins
2largecarrotscut into ¼-inch (6-mm) squares
Grandma’s Everything Dipping Sauceoptional)
Instructions
Soak the mushrooms in hot water for 30 minutes to reconstitute them.
Drain and rinse the mushrooms, remove the stems and chop them into a small dice.
In a large bowl, combine the soaked mushrooms, pork, shrimp, salt, sugar, peanut oil, oyster sauce, fish sauce, cornstarch, sesame oil and pepper and mix until well combined.
You can also use a mixer with the paddle attachment for this.
Cover the bowl and let it rest in the refrigerator for at least 1 hour or overnight.
When you’re ready to cook, lay a dumpling skin on your work surface.
Cover the remaining dumpling skins with a damp towel to keep them from drying out.
Place about 2 tablespoons (30 g) of filling in the center.
Hold the filling in place with your fingers and use the other hand to twist the skin around the filling.
While twisting, place three carrot pieces in the top center.
Make sure to flatten the top of the filling into the skin.
Place the bottom of the dumpling on the work surface and flatten it out.
Repeat this process until all the filling is gone.
Set up a bamboo steamer over a pot with at least 4 inches (10 cm) of boiling water.
Steam the dumplings in a steamer basket over high heat for about 7 minutes, or until cooked through.