Shu Mai (Siu Mai) Dumplings
Rice wine, ginger, and green onion give Shu Mai recipe, steamed dumpling appetizer, a delicate flavor.
- Serves: 21 persons
- ½pound ground pork
- 2Chinese mushrooms (dried; soaked, then trimmed and chopped fine)
- 1tablespoon ginger (fresh green, chopped)
- 2green onions (chopped fine)
- 1tablespoon soy sauce
- 1teaspoon rice wine
- 1teaspoon sesame oil
- 2tablespoons potato starch
- Salt to taste
- 24gyoza wrappers
Step 1Combine all ingredients except for the wrapper, mixing well.
Step 2Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open.
Step 3Wack the bottom of the dumpling on the counter so that it will stand up.
Step 4When all the shu mai are filled, steam in a bamboo steamer for about 5 to 6 minutes, until cooked.
Step 5Served with sweet and sour sauce or other dipping sauces.