Shumai

Ingredients

• 6 oz. ground pork
• 6 oz. lump crab meat, drained
• 1 Tablespoon finely minced shallot
• 1 green onion, thinly sliced crosswise
• 1 teaspoon fine grated peeled fresh ginger
• 1 Tablespoon sake
• 1 teaspoon soy sauce
• 1 1/2 tablespoons potato starch
• 1/2 teaspoon salt
• 1/2 teaspoon brown sugar
• 1/4 teaspoon white pepper
• 15 small wonton wrappers (2 3/4 inch squares)
• Soy sauce, for serving
• Rice vinegar, for serving

Directions

1. To make the filling: Combine the first eleven filling ingredients in a bowl and knead by hand until smooth. Cover tightly with plastic wrap and let it rest in the refrigerator for 30 minutes.
2. To make the shumai, mound about 1 1/2 tablespoons of the filling in the center of a wonton wrapper. Gather up the edges of the wrapper, leaving the top of the filling open. Lightly squeeze the neck of the wrapper with your thumb and index finger to form pleats. Rub the bottom flat with your other hand. Set it on a tray and repeat the process with the remaining wrappers until the filling is gone. Cover with a damp paper towel until ready to cook You can make the shumai about 15 to 30 minutes in advance, but any longer and the bottom of the wonton wrappers will start to become too wet.
3. Line a steamer with cabbage or something else that will prevent the dumplings from sticking to the grate. Arrange all the shumai on the lined steam grate, cover and steam over upper medium-high heat for 6 to 8 minutes, or until the filling is cooked through.
4. To serve, mix soy sauce and rice vinegar together in a small saucer in a 3:2 ratio, respectively.