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.
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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