Shu Mai (Steamed Chinese Dumplings) Recipe

Name: Shu Mai (Steamed Chinese Dumplings) Recipe
Ingredients: 2 tablespoons soy sauce; 1/2 teaspoon unflavored powdered gelatin; 1 pound boneless country-style pork ribs, cut into 1-inch pieces; 1/2 pound shrimp, peeled, tails removed and halved lengthwise (see note); 1/4 cup water chestnuts, chopped; 4 dried shiitake mushroom caps (about 3/4 ounce), soaked in hot water 30 minutes, squeezed dry, and cut into 1/4-inch dice; 2 tablespoons cornstarch; 2 tablespoons minced fresh cilantro leaves; 1 tablespoon toasted sesame oil; 1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry; 1 tablespoon rice vinegar; 2 teaspoons sugar; 2 teaspoons grated ginger; 1/2 teaspoon table salt; 1/2 teaspoon ground black pepper; 1 (1 pound) package 5 1/2 inch square egg roll wrappers (see note); 1/4 cup carrot, finely grated (optional)

www.americastestkitchen.com

For our shu mai recipe, we use powdered gelatin and cornstarch to keep the filling moist and tender. You’ll want to make these dumplings time and time again.

Keywords

Appetizers
Asian
Chinese
Asia
Pork
Meat

View full recipe on www.americastestkitchen.com

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Ingredients

2 tablespoons soy sauce
1/2 teaspoon unflavored powdered gelatin
1 pound boneless country-style pork ribs, cut into 1-inch pieces
1/2 pound shrimp, peeled, tails removed and halved lengthwise (see note)
1/4 cup water chestnuts, chopped
4 dried shiitake mushroom caps (about 3/4 ounce), soaked in hot water 30 minutes, squeezed dry, and cut into 1/4-inch dice
2 tablespoons cornstarch
2 tablespoons minced fresh cilantro leaves
1 tablespoon toasted sesame oil
1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
1 tablespoon rice vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1 (1 pound) package 5 1/2 inch square egg roll wrappers (see note)
1/4 cup carrot, finely grated (optional)