Crab and Shrimp Shu Mai

The quintessential dim sum dumpling. In China the quality of a resturant is based on their Shu Mai.

• Ingredients
Wrappers:
• 12 shu mai wrappers
• 1/2 small carrot, minced
Filling:
• 12 oz ground pork
• 4 oz crab meat
• 6 shiitake muchrooms, minced
• 1 tsp salt
• 2 tsp sugar
• Dash white pepper
• 1 tsp sesame oil
• 1 Tbsp potato starch
In a medium bowl, combine the pork, shitake mushrooms and salt. Mix until the filling becomes sticky then add the sugar, pepper, sesame oil and potato starch. Add the crab meat last and mix gently to combine.
Trim the dumpling wrappers to 3" diameter circles. Place 2-3 Tbsp of filling in the center of each wrapper. Lift and crimp the sides of the wrapper around the filling leaving the top open. The dumplings should look like little pots.
Place dumplings onto a lined steamer basket. Garnish with a small pinch of minced carrots placed in the center of each dumpling.
Steam over high heat for 6-8 minutes or until internal temp = 165F. Yield: 12-16 dumplings.