Juicy Sirloin Cheddar & Shrimp Shumai
(Makes 30 pieces)
1½ pounds ground beef (preferably 80/20)
½ pound raw shrimp, finely chopped
1 cup finely shredded sharp cheddar cheese
1 shallot, finely chopped
1 scallion, green only, finely chopped
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
30 wonton wrappers
Sriracha or sambal oelek
Make the Filling
In a large bowl, mix together all the filling ingredients until evenly combined. Set aside. In a small bowl, beat the egg with 2 tablespoons of water until combined. Set aside.
Assemble the Shumai
Just like you would meatballs, take 2 tablespoons of filling and gently roll into a ball. Transfer to a parchment paper lined baking pan and repeat with remaining filling, placing each meat ball about 1 inch apart from each other.
After you have formed all the meat balls, take one wonton wrapper at a time and wet the middle with some egg wash. Place the wrapper over a meatball and gently press into the meatball and invert to create each shumai. Transfer onto a piece of parchment paper and repeat with remaining wrappers.
Steam the Shumai
Fill a large pot with 2 inches of water and bring to a simmer. Using a bamboo steamer lined with parchment paper, place the shumai about half inch apart and steam in the pot for about 8-10 minutes, until cooked through. Combine the sriracha and soy sauce and serve with the cooked shumai.