Steamed Pork and Shrimp Shumai

Steps

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1. 1
   Prep ingredients: mince onion and garlic finely; chop green onion finely. Reserve one carrot slice for garnish; shred the rest and chop roughly. Crush shrimp with the side of a wide knife blade, then chop lightly while preserving texture and shape.
   ▶ ≈1:18
2. 2
   Combine ground pork and crushed shrimp in a bowl. Add minced onion, garlic, chopped green onion, and chopped carrot. Grate ginger into the mixture.
   ▶ ≈2:02
3. 3
   Add salt, sugar, MSG, black sesame oil, and white pepper powder in order. Mix thoroughly by hand or with gloves until evenly combined and the meat absorbs the seasonings.
   ▶ ≈2:42
4. 4
   Add fish paste. Knead the mixture vigorously and slap it repeatedly until it becomes sticky and develops elasticity for a tender texture.
   ▶ ≈4:30
5. 5
   Place a wonton wrapper on your palm. Add filling and gently cinch the sides with your thumb and fingers to create a pinched waist, keeping the base stable. Garnish the top center with a carrot slice.
   ▶ ≈5:29
6. 6
   Line steaming trays with parchment paper. Trim excess paper along the tray edges. Arrange prepared shumai neatly on the paper.
   ▶ ≈6:13
7. 7
   Pour approximately 7/10 full water into the electric cooker's outer pot. Place steaming rack inside. Arrange both trays of shumai in the cooker and turn on.
   ▶ ≈6:42
8. 8
   After the cooker switches off, do not open the lid immediately. Let it rest for 15 minutes before serving. Leftover shumai can be frozen and reheated by steaming without thawing.
   ▶ ≈6:55