Shumai

For the filling of the dumplings, we deveined and then minced shrimp, and mixed it with maitake mushrooms, scallions, soy sauce, ginger, and corn starch. We made the dumplings with wonton wrappers, dotting each with a frozen edamame bean; the rest of the edamame we mixed briefly boiled and then mixed with sesame seeds and a touch of soy sauce.

Heat a mix of sesame and canola oil in a non-stick pan, and begin to fry the dumplings. Then pour in boiling water to about half the height of the dumplings, cover, and cook ten minutes or so.

Serve with a dipping sauce, your pick. We used a mix of soy sauce, maple syrup, and rice vinegar.