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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.

This Story Originally Appeared On sunset.com

Gallery

Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Makes 24 dumplings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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,â€� below).

  • 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.

Nutrition Facts

49 calories; calories from fat 43%; protein 2.7g; fat 2.3g; saturated fat 0.8g; carbohydrates 3.3g; fiber 0.1g; sodium 82mg; cholesterol 21mg.
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