Welcome back!  Today, we have a delicious dim sum staple: shumai! This dumpling is known particularly for its distinct shape. We stuck to a more traditional Cantonese version of shumai, with a filling containing pork and shrimp, wrapped in a fairly thin wrapper. This is a great dish to pair with a variety of other small Asian dishes to enjoy in the classic dim sum style! Shumai Makes 18 shumai Ingredients: 18 Shumai wrapper, cut the corners to form an octagon 150 grams shrimp, finely chopped 150 grams ground pork (preferably a little fatter) 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 1/4 teaspoon white pepper Directions: In a bowl, mix together the shrimp, pork, soy sauce, sesame oil, sugar, and white pepper until even. It should stick together naturally and be a little springy. Wrap the shumai by placing some of the filling onto a wrapper and using one hand to wrap the wrapper around the filling, almost as if forming a ball. In a double boiler, heat some water up to