We combined the crisp-chewiness of a potsticker with the ease of a shumai. If you’re in a hurry, you can skip the extra ingredients in the filling and use just the sausage to fill the dumplings.
Makes about 24 shumai / Takes less than 1 hour
For the shumai
1 (12-ounce) package The New Food Collective Ginger-Scallion Pork Sausages
2 scallions, thinly sliced
1½ teaspoons Shaoxing wine
1 teaspoon soy sauce
½ teaspoon toasted sesame oil
All-purpose flour, for dusting
24 square wonton wrappers
1 tablespoon sesame seeds, for garnish
1½ tablespoons vegetable oil
For the dipping sauce
3 tablespoons black vinegar or unseasoned rice vinegar
3 tablespoons soy sauce
1 small fresh chile, thinly sliced
Remove the sausage from their casings. Combine the sausage with the scallions, Shaoxing wine, soy sauce and sesame oil in a bowl and mix gently but thoroughly.
Lightly dust a baking sheet or tray with flour. Fill a small bowl with water. Holding a wrapper in the palm of your hand, mound a scant tablespoon of filling in the center of each one. Lightly moisten edge of wrappers with water then gather edge of wrapper around filling, pleating wrapper to form a cup, leaving dumpling open at the top and pressing pleats against the filling. Transfer dumpling to baking sheet. Repeat with remaining wrappers and filling. Sprinkle the sesame seeds over the tops of the shumai.
Heat the vegetable oil in a large nonstick skillet over moderately high heat. Arrange the shumai in the skillet, leaving a bit of space between each one. Cook until undersides are pale golden brown, about 3 minutes. Carefully pour ½ cup water into the skillet (taking care not to pour water over the tops of the dumplings), bring to a simmer, then cover the skillet tightly and reduce heat to moderately low. Cook until wonton wrappers are tender and sausage is cooked, about 5 minutes. Uncover the skillet and cook until liquid has evaporated and the undersides of the shumai are crisp and browned, about 3 minutes more. Remove from the heat.
Meanwhile, make the dipping sauce by stirring together the vinegar and soy sauce in a small bowl. Sprinkle the sliced chiles over top.
Transfer the shumai to a platter and serve at once with the dipping sauce on the side.