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1
To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor.
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2
Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture.
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3
(Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together.
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4
Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)
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5
To make the shumai: Hold a wonton wrapper in your hand.
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6
Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick).
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7
Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup.
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8
(The sides will naturally pleat, leaving the filling slightly exposed.)
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9
Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet.
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10
Repeat with the remaining wrappers and filling.
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11
Top each shumai with a pea.
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12
(You can freeze any leftover filling.)
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13
Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves.
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14
Stand the dumplings in the steamer in a single layer taking care that they don't touch one another.
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15
(A 10-inch steamer will accommodate 12 shumai).
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16
Bring about 2 inches of water to a boil in a wok.
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17
Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes.
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18
Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
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19
SERVINGS: 40 (PER PIECE); Calories: 63; Total Fat 2 grams; Saturated Fat: 1 grams; Protein: 4 grams; Total carbohydrates: 7 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 15 milligrams; Sodium: 84 milligrams
