15 Circular Wonton Wrappers
½ lb Ground Chicken
3 Whole Jumbo Shrimp
4 Whole Jumbo Shrimp (Chopped)
2 Garlic Cloves
1 Green Onion (Minced)
¼ tsp Whole White Peppercorns
¼ tsp Sesame Oil
¼ tsp Soy Sauce
¼ tsp Fish Sauce
½ tsp Shaoxing Cooking Wine
1 tsp Sugar
¼ tsp Cornstarch
Perforated Paper
Use a mortar and pestle to smash together the garlic and white peppercorns into a fine paste. Set aside.
In a food processor, add the ground chicken and 3 whole jumbo shrimp. Blend into a fine paste and set aside in a bowl.
Add the soy sauce, fish sauce, shaoxing cooking wine, sesame oil, sugar, garlic and white peppercorn paste. Mix well.
Toss in the green onions and chopped shrimp to the meat mixture. Gently combine all ingredients and mix in the cornstarch.
Prepare the dumplings. Lay a wrapper on your non-dominant hand and place a tsp amount of filling in the center. Bring the sides up around the meat filling and gently shape the shumai. Repeat until you use all the filling.
Top with carrots and set in a bamboo steamer lined with perforated paper. Cover with lid.
In a pot, boil three inches of water. Carefully place the steamer basket on top of the pot. Make sure that the bottom of the steamer does not touch the water. Steam for 10 minutes.
Serve with hot chili oil.
