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1
In a food processor, combine the shrimp and eggs and process until almost smooth.
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2
Add the butter and truffle oil, if using, season with salt and white pepper and pulse until the butter is incorporated but still visible in small pieces.
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3
Test a small amount for seasoning by microwaving it at high power for 10-15 seconds, or by sauteing it in a little oil in a small pan.
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4
Adjust the seasoning if necessary.
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5
Use or place in a container, cover and store refrigerated for up to 2 days.
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6
To form the shumai, have a bowl of water handy.
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7
Hold 1 wonton wrapper in the palm of your non-dominant hand.
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8
Cup the hand and place 1 heaping tablespoon of the mousse in the centre of the wrapper.
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9
Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go.
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10
Continue around the filling.
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11
There will be 6-8 pleats and the filling will be exposed.
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12
Tap the dumpling against the work surface to flatten the bottom.
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13
Repeat with the remaining wrappers and filling.
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14
Put the scallions on a platter.
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15
Add the sesame seeds and combine.
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16
With a wet palm, press down on the shumai, flattening them to a thickness of about 1/2 inch.
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17
Press the open top side of the shumai into the scallion mixture.
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18
Line a large plate with paper towels.
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19
Heat a large skillet over medium heat.
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20
Add 2 tablespoons of the oil and swirl to coat the pan.
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21
When the oil is hot, carefully add half the shumai to the pan coated side down and cook until golden, turning once, for 1 1/2 2 minutes per side.
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22
The tip of a paring knife, when inserted in the shumai, should emerge hot.
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23
Transfer the shumai to the kitchen paper to drain.
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24
Cook the remaining shumai with the remaining 2 tablespoons oil.
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25
Transfer to a platter, sprinkle with the reserved scallion greens and serve.
