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Nutrition Facts (per serving) | |
---|---|
1310 | Calories |
53g | Fat |
125g | Carbs |
76g | Protein |
Nutrition Facts | |
---|---|
Amount per serving | |
Calories | 1310 |
% Daily Value* | |
Total Fat 53g | 68% |
Saturated Fat 18g | 92% |
Cholesterol 213mg | 71% |
Sodium 2255mg | 98% |
Total Carbohydrate 125g | 45% |
Dietary Fiber 7g | 24% |
Total Sugars 3g | |
Protein 76g | |
Vitamin C 10mg | 50% |
Calcium 117mg | 9% |
Iron 6mg | 34% |
Potassium 1510mg | 32% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Rice wine, ginger, and green onion give Shu Mai recipe, steamed dumpling appetizer, a delicate flavor.
Ingredients
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1/2 pound ground pork
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2 dried Chinese mushrooms, rehydrated, and finely chopped
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1 tablespoon finely chopped ginger
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2 medium green onions, finely chopped
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1 tablespoon soy sauce
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1 teaspoon rice wine
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1 teaspoon sesame oil
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2 tablespoons potato starch
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Salt, to taste
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24 gyoza wrappers
Steps to Make It
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Combine all ingredients except for the wrapper, mixing well.
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Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open.
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Wack the bottom of the dumpling on the counter so that it will stand up.
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When all the shu mai are filled, steam in a bamboo steamer for about 5 to 6 minutes, until cooked.
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Served with sweet and sour sauce or other dipping sauces.
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