Shumai

3 cloves garlic

½ tsp white peppercorns

200 g shrimp (if thawed from frozen, make sure you dry them really well with paper towel. Excess moisture will make your mix too runny to wrap)

150 g ground pork (use regular ground pork, not lean, for more tender dumplings )

1 Tbsp soy sauce

2 tsp fish sauce

2 tsp sugar

1 tsp sesame oil

1 Tbsp cornstarch

1 egg

½ cup finely diced jicama

1 green onion, chopped

24 to 30 pc wonton wrappers, preferably round and thin, but square ones are ok too

Diced carrots for garnish

subheading: FRIED GARLIC:

7 cloves garlic, chopped

Vegetable oil, as needed

subheading: DIPPING SAUCE:

2 Tbsp soy sauce

1 tsp black soy sauce or dark soy sauce

1 tsp sugar

2 Tbsp vinegar

Thai chilies, chopped to taste

Kitchen Tools & Ingredients I Use

Directions at hot-thai-kitchen.com

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