Pork Shumai Dumplings

PREPARING

1. Finely chop the soaked and softened shiitake mushrooms with a knife.
2. In a large bowl, combine the minced pork, chopped mushrooms, Shaoxing rice wine, light soy sauce, sesame oil, bouillon powder, sugar, salt, white pepper, water, and cornstarch.
3. Mix the meat mixture thoroughly, preferably working it vigorously with your hand in one direction until it becomes distinctly sticky and uniform.
4. Place a wonton wrapper on your open palm and place about 1 tablespoon of the prepared filling in the centre.
5. Gather the edges of the wrapper upwards around the filling, leaving the top of the dumpling open, then gently squeeze the sides to form a small cup shape.
6. Gently press the bottom of each formed dumpling against a flat surface so that it stands upright and stable.
7. Line a steamer basket with perforated parchment paper or cabbage leaves, then arrange the dumplings inside, leaving small gaps between them.
8. Place the basket over a pot of vigorously boiling water, cover, and steam for 10 minutes until the meat inside is fully cooked.
9. Serve the dumplings immediately, accompanied by chili oil, dumpling sauce, or black vinegar.