Pork and Shrimp Dumplings (Shu Mai)

Photo: Leigh Beisch; Styling: Dan Becker
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.

Yield:

Makes 24 dumplings

Recipe from

Nutritional Information

Calories 49
Caloriesfromfat 43 %
Protein 2.7 g
Fat 2.3 g
Satfat 0.8 g
Carbohydrate 3.3 g
Fiber 0.1 g
Sodium 82 mg
Cholesterol 21 mg

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

Preparation

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.

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.

Note: Nutritional analysis is per dumpling.

Note:

April 2008