Pork and Shrimp Dumplings (Shu Mai) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Shu mai typically have flattened pleats, but you can also leave them unflattened if you want a star shape. Prep and Cook Time: 45 minutes. Ingredients:
1/2 pound ground pork |
1/4 pound peeled deveined shrimp, chopped |
3 green onions, finely chopped |
one 2-in. piece ginger, peeled and finely shredded (about 2 tbsp.) |
1 tablespoon rice wine, sake, or fino sherry |
1 tablespoon soy sauce |
24 gyoza (round japanese potsticker) wrappers |
1 egg, beaten |
Directions:
1. In a bowl, mix pork, shrimp, green onions, ginger, rice wine, and soy sauce.
2. On a flat, clean surface, lay out gyoza wrappers. Top each with about 1 tbsp. pork-shrimp mixture. Brush edges of wrapper with beaten egg and form dumplings. Put shu mai in parchment-lined steamers (see “How to Steam Dim Sum,� below).
3. Steam dumplings until cooked through, about 10 minutes. Serve immediately.
4. How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.
5. Note: Nutritional analysis is per dumpling.
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