How to Make Shu Mai 燒賣

americastestkitchen.com

sophiamarie

2 tablespoons soy sauce

½ teaspoon unflavored powdered gelatin

1 pound boneless country-style pork ribs, cut into 1-inch pieces

½ pound shrimp, peeled, tails removed and halved lengthwise (see note)

¼ cup water chestnuts, chopped

4 dried shiitake mushroom caps (about ¾ ounce), soaked in hot water 30 minutes, squeezed dry, and cut into ¼-inch dice

2 tablespoons cornstarch

2 tablespoons minced fresh cilantro leaves

1 tablespoon toasted sesame oil

1 tablespoon Shaoxing wine (Chinese rice cooking wine), or dry sherry

1 tablespoon rice vinegar

2 teaspoons sugar

2 teaspoons grated ginger

½ teaspoon table salt

½ teaspoon ground black pepper

1 package 3 ½ inch diameter dumpling wrappers (ideally yellow, Hong Kong-style)

2 tablespoons tobiko (optional)

Before You Begin

Do not trim the excess fat from the ribs; it contributes flavor and moistness. Use any size shrimp except popcorn shrimp; there’s no need to halve shrimp smaller than 26 to 30 per pound before processing. Shumai may be frozen for up to three months; cook them straight from the freezer for an extra 5 minutes or so.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer