Shumai (Siu Mai) Dumplings

For the wrappers you can make homemade siomai/wonton/gyoza wrapper from scratch, or use store-bought wonton wrappers. Reference recipes: chinasichuanfood.com/wonton-wrappers and splendidtable.org/recipes/basic-dumpling-dough.

Equipment: Instant Pot pressure cooker; steamer basket or bamboo steamer basket; parchment paper.

1. Wash shiitake mushrooms with warm water. Cut off stems and chop into fine pieces.
2. Cut shrimp into fine pieces. Place in a bowl with the ground pork.
3. Add ginger, green onions, and all seasonings including the cornstarch. The cornstarch will help bind the mixture together.
4. Mix well by hand or with a spatula.
5. Beat the egg in a small bowl to create an egg wash. Brush the egg wash on to each wonton wrapper.
6. Make an "OK" shape with one hand and place the wrapper in one hand. Using the other hand, fill the wrapper with 1 tablespoon of filling. Rotate the wrapper to create pleats and pat the bottom of the wrapper flat.
7. Place 1 cup of water into the pot of the Instant Pot. Place parchment paper on top of your steamer basket. Add as many dumplings as you can, keeping some space between them. Place the steamer basket into the pot of the Instant Pot. Use a trivet if needed and/or if using a bamboo basket.
8. High Pressure cook for 3 minutes and Natural Release.

Cooking tips: You can adjust the amount of pork/shrimp depending on your preference or what is available. It shouldn't change the seasoning amount much at all. Add some carrots as a garnish. Some recipes call for refrigerating the mixture before steaming; if you do that, make sure the dumplings are on parchment paper (they can stick to a plate). Brushing the wonton wrappers with egg wash helps the filling stick to the wrapper.

Dipping sauce: About 4 tablespoons of soy sauce with 1 teaspoon (dash) of hot sesame oil mixed together.

Hope you enjoyed this simple and easy way to make shumai (siu mai) dumplings in the Instant Pot!