Roy's Crab and Shrimp Shu Mai
- 12 large square won ton wrappers
- Cornstarch, as needed
- 1 egg yolk
- 1 teaspoon water
- 0.5 pound raw shrimp, 51/60 ct., peeled and cleaned, no shells
- 4 tablespoons cilantro, finely chopped
- 1 tablespoon mint, finely chopped
- 0.5 teaspoon lemon zest
- 1 tablespoon lemongrass, finely minced
- 1 cup crab meat, cleaned, no shells
- 1 can small can of water chestnuts, drained and finally chopped
- 2 tablespoons fish sauce
- Using a food processor, combine shrimp with herbs, lemon zest, and lemongrass. Process for 2 minutes, scraping down bowl occasionally.
- Remove shrimp mixture from food processor and place in a chilled mixing bowl.
- Combine the shrimp mixture with crab meat and water chestnuts.
- Season the filling with the fish sauce.
- Chill filling for 15 minutes.
- Lay out won ton wrappers on a clean dry surface that has been lightly dusted with cornstarch.
- Lightly brush edges of wrappers with egg wash (1 egg yolk, 1 tsp. water).
- Scoop out 4-5 teaspoons of shu mai filling into center of wrappers. Bring edges up to center and seal.
- Chill uncovered for 15 minutes or overnight.
- Using a hot steamer, steam shu mai for 5-8 minutes until cooked. The dumpling should be springy to the touch.
- Serve hot. Garnish with cilantro leaves, green onion, soy, and sesame oil.