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1
To make the soy-mustard sauce, combine all the ingredients in a small bowl and mix well.
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2
Set aside.
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3
To make the filling, cut the shrimp into bite-size pieces, then roughly chop until the shrimp become almost paste-like but with some small pieces visible.
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4
You can also use a food processor, which will give it a smooth texture, but I prefer the more coarse texture you get from chopping by hand.
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5
Transfer the shrimp to a bowl and mix with a spatula until the shrimp become very sticky.
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6
Add the scallions, water chestnuts, and mushrooms to the shrimp and mix well.
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7
Then add the following ingredients, mixing well between each addition: lard, sake, ginger juice, sesame oil, and egg white.
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8
Finally, mix in the salt, pepper, and potato starch.
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9
Meanwhile, place the baby bok choy in a bowl and cover with cold water; let it sit for 10 to 15 minutes.
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10
To assemble the shumai, lay a wonton skin on the counter (cover the remaining skins with a damp towel to keep them from drying out).
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11
Place 1 tablespoon of the filling in the center of the wonton skin.
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12
(Soak the spoon in water while youre assembling a shumai.
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13
This will make it easier to transfer the filling to the wonton.)
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14
Hold the wonton skin with the filling with your fingers and gently press the skin to form a small cup.
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15
Set the shumai on a cutting board and turn it clockwise while carefully pressing the sides together, creating a tighter cup.
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16
Wet a finger with water and use it to gently smooth the top of the shumai.
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17
Repeat with the remaining wonton skins and filling.
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18
To cook the shumai, heat a stove-top steamer over high heat, bringing the water to a boil.
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19
Brush the bottom of the steamer basket with a small layer of the vegetable oil and add the shumai, leaving 1 inch of space between each.
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20
Cover and cook for 3 minutes, then drain the bok choy and add to the steamer.
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21
Cover and cook for 3 minutes longer, or until the shumai are cooked through.
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22
Remove the bok choy from the steamer and gently squeeze inside a towel to remove excess moisture.
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23
Top with a pinch of salt.
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24
Place each bok choy in the center of 4 small plates and arrange 6 shumai around it.
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25
Garnish the plates with a pinch of black sesame seeds and serve with the soy-mustard sauce on the side.
