Shrimp & Chicken Shumai

1. Mix shrimp, chicken, and cornstarch together until sticky and emulsified.
2. Add in the chopped shiitake, garlic, ginger, soy sauce, water, sesame oil, bouillon powder, white pepper, and salt. Mix until well combined.
3. Spoon about 1 heaping tbsp into each wrapper. Form into shumai shape with an open top.
4. Steam over boiling water for 8–10 min until fully cooked (≥165°F inside).
5. Top with sweet fish roe and serve hot with sauce: rice vinegar, soy sauce & a little bit of honey