Shu Mai

Shu Mai
 
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This recipe was uploaded
by SonomaEddie

 
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Ingredients

Ingredients
Method
 
  • 1/3 pound ground pork
  • 1/3 pound shrimp (shelled, deveined and finely chopped)
  • 2 cloves garlic minced
  • 1 tablespoon minced ginger
  • 2 scallions minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon corn starch
  • 1 egg white
  • s&p to taste.
  • shu mai wrappers or wontons with the corners cut to make circles.
  • shredded carrot for garnish
Mix everything except the wrappers and the carrot very well until it is completely amalgamated.
Make a circle with your thumb and forefinger and push a wrapper about halfway through so your fingers are acting as a holder.
Using a teaspoon, fill the wrapper to the top and with your other hand, make pleats around the wrapper.
Place finished dumpling on wax or parchment paper and continue in the same manner with the remaining ingredients.
When finished, place a small bit of grated carrot on top of each dumpling.
To Cook:
Wet and wring out a clean cloth that will fit in the top of a bamboo steamer.
Place the steamer over a pot of boiling water and cover for a few minutes until the steam is coming up through the cloth.
Place dumplings on cloth making sure they don't touch.
Cover and steam for 20 min.
Serve with any dipping sauce of your choice. I like the sweet chili sauce.

Shu Mai

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This recipe was uploaded by SonomaEddie

 
 
The measurements I've given are approximate. This is one of those recipes that I've made so many times that I just eyeball the amounts I add. You may want to add a tiny bit more sesame oil or a bit more soy.
Try just steaming one and see what you think and add more to your liking.

Method


Mix everything except the wrappers and the carrot very well until it is completely amalgamated.
Make a circle with your thumb and forefinger and push a wrapper about halfway through so your fingers are acting as a holder.
Using a teaspoon, fill the wrapper to the top and with your other hand, make pleats around the wrapper.
Place finished dumpling on wax or parchment paper and continue in the same manner with the remaining ingredients.
When finished, place a small bit of grated carrot on top of each dumpling.
To Cook:
Wet and wring out a clean cloth that will fit in the top of a bamboo steamer.
Place the steamer over a pot of boiling water and cover for a few minutes until the steam is coming up through the cloth.
Place dumplings on cloth making sure they don't touch.
Cover and steam for 20 min.
Serve with any dipping sauce of your choice. I like the sweet chili sauce.
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