Tuna Shu Mai

Directions


1. In the bowl of a stand mixer fitted with a paddle attachment,  combine drained tuna, 1 tbsp (15 ml) soy sauce, corn starch, mayonnaise, oyster sauce, sesame oil, white pepper, ginger and egg. On medium speed, beat until mixture comes together and becomes slightly pasty to the touch. Add green onions and  carrot and beat again until just mixed through. The filling can also be mixed in a bowl using a wooden spoon, though it will take more time and effort.
2. Place a heaping tablespoon of filling into the centre of a dumpling wrapper. Squeeze the sides of the wrapper upwards to create a round, open-faced dumpling with a flat base, using the back of the spoon to smooth the top.
3. Repeat with the remaining filling and dumpling wrappers, transferring each dumpling to a parchment‑lined bamboo steamer.
4. Place a pot with a similar diameter as the steamer over high heat and add about 3-in of water. Bring to a rapid boil. Set the bamboo steamer over the pot and steam shu mai, covered, for 8 to 10 minutes.
5. For a dipping sauce, whisk together the remaining 3 tbsp (45 ml) soy sauce, balsamic glaze and chili garlic sauce in a small bowl.
6. When shu mai are cooked, carefully remove them from the steamer and transfer to a plate. Top each with a small amount of tobiko and serve with small ramekins of soy-balsamic dipping sauce.
7. Shu mai can be made ahead and frozen for up to 3 months. To cook from frozen, do not thaw, steam for about 12 to 14 minutes.