In a medium sauce pot, add 2 tablespoon of canola oil and sauté the ginger, onion, jalapeno for 2 minutes. Deglaze with the rice vinegar and add the tamari. Add the chicken stock and bring to a simmer. Cook about 8 minutes until the flavors are blended.
Meanwhile make the shumai: In a food processor fitted with a metal blade, combine the shrimp, egg, salt and pepper. Puree for about 15 seconds until the mixture is smooth. Add the frozen butter pieces and process another 30 seconds or so. To make sure all ingredients are being combined, either carefully rock the processor from side to side while it’s on, or, scrape down the walls with a rubber spatula in between additions. Add the cream and process another 10 seconds or so. Don’t over-process. You should still be able to see small pieces of whole butter when finished.
Form the shumai: Hold a wrapper in the palm of your non-dominant hand. Place a heaping tablespoon of filling, just a little off-center, on the wrapper. Make a “C” with your thumb and orefinger. Transfer the wrapper on top of this “C.” Pinch the sides of the shumai to form vertical pleats. Rotate the shumai and continue to pleat all the way around. The filling will be exposed at the top and there will about 6 pleats. Repeat with remaining shumai.
In a large sauté pan over medium-high heat, add the remaining canola oil. Using wet hands, smash the shumai and carefully place them in pan. When the first side is golden brown and delicious (30 seconds to a minute) turn, and cook the other side about the same amount of time. Transfer the shumai to a plate lined with paper towels. Cook the shumai in batches to avoid overcrowding the pan.
Strain the soup and taste. Adjust the seasoning if necessary. Add the tofu and the edamames to the broth to heat. To plate: Place 3 shumai in the center of the bowl and ladle the broth around it. Drizzle with the hot chili oil and serve immediately.
Notes & Tips
Shumai yield is 24.
Beverage Pairing: Nativa Terra Reserva, Sauvignon Blanc 2010