Steamed Shumai with Tobiko

Every Chinese or Asian have their own version of Shumai.Shumai is also called as Pork Dumplings .It's a traditional Chinese dumpling served special at dim sum but for folk like us who can get Shumai at any Japanese or Chinese restaurant at anytime and day..For me I like to make Shumai with my own special ingredients.. The fact is making Shumai at home is really easy and simple..All you need is some wonton skin ,minced meat ,shrimp,soy sauce,pepper powder,sesame oil ,oyster sauce and tobiko!! Viola!!

Ingredients:(A)
1 lb minced pork(30% fat and 70% meat)
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp ground black or white pepper powder
2 tbsp sesame oil
1 egg
handful of cut scallion
10 medium shrimp,de-shelled and cleaned,cut
*combine above ingredients,mix well*


(B)

2 tbsp tobiko(flying fish roe)
30 sheets wonton skin,square or round shape



Method:

1:Prepare water in steamer or wok at medium high heat.Combine all (A) ingredients in a medium large bowl.Use a wet paper towel or wet clean cloth to cover the wonton skin,prevent from drying out.
2:Center the wonton skin on your palm.Scoop 1 tsp of meat mixture onto the center of the skin,then wrap it up from center up ,try to close all the edges together.Repeat the same procedure until all the meat mixture gone.
3:Place shumai in steamer basket lined with parchment paper underneath.Space each shumai to prevent from sticking together when cooked.
4:Place shumai in steamer when water rolling boil for 15-20 minutes or until cooked.Top some tobiko on the shumai opening.Serve warm with mustard or soy sauce.