Shu Mai (Steamed Chinese Dumplings) Recipe | America's Test Kitchen

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)