Directions

• In a large mixing bowl combine ground shrimp and ground chicken.
• With a Japanese grater, grind down the four cloves of garlic, ginger, and the whites of the spring onion into paste that can be easily mixed into the meat mixture. This goes a long way to making and even taste and consistency in the meat. Add all ingredients into the meat mixture bowl.
• Finely chop the green onion and add to the meat mixture.
• Prepare the red chili by slicing off the end and then halving. Remove the white spines and the seeds to take out some of the heat. If you prefer them to be more spicy then by all means leave the seeds and spines. I just wanted the sweetness, slight heat, and pretty red color. I used a Mexican chili I found in my local market and it worked perfectly. Chop and add to the meat mixture.
• Add soy sauce and sesame oil and stir until everything is properly mixed together. Should already smell beautiful!
• Stuff the mixture into the wonton skins using whatever technique you can think of. I made a little cup out of my hand (looks like I am trying to make a talking hand puppet) and covered my hand with a wrapper and then stuffed the wonton with the meat mixture. I got better at it as I came to my 15th shumai.
• Place the shumai in a steamer on a bit of parchment paper. It will aid in post cooking removal. I steamed the shumai for about 10 minutes. Due to size consistency issues, I bumped up the time for some of the larger ones that I had made.
• I served with simple sauce made up of Apple vinegar (Apple cider Vinegar will do as well), soy sauce, and sesame oil.