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Yield
Makes 24 dumplings
Photo: Leigh Beisch; Styling: Dan Becker

How to Make It

Step 1

In a bowl, mix pork, shrimp, green onions, ginger, rice wine, and soy sauce.

Step 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).

Step 3

Steam dumplings until cooked through, about 10 minutes. Serve immediately.

Step 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.

Step 5

Note: Nutritional analysis is per dumpling.

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