Pork and Shrimp Dumplings (Shu Mai)
Photo: Leigh Beisch; Styling: Dan Becker
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Amount per serving
- Calories: 49
- Calories from fat: 43%
- Protein: 2.7g
- Fat: 2.3g
- Saturated fat: 0.8g
- Carbohydrate: 3.3g
- Fiber: 0.1g
- Sodium: 82mg
- Cholesterol: 21mg
- 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
- 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 â€œHow to Steam Dim Sum,â€� 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.
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Pork and Shrimp Dumplings (Shu Mai) Recipe at a Glance
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