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Rice wine, ginger, and green onion give Shu Mai recipe, steamed dumpling appetizer, a delicate flavor.
Ingredients
- 1/2 pound ground pork
- 2 Chinese mushrooms (dried; soaked, then trimmed and chopped fine)
- 1 tablespoon ginger (fresh green, chopped)
- 2 green onions (chopped fine)
- 1 tablespoon soy sauce
- 1 teaspoon rice wine
- 1 teaspoon sesame oil
- 2 tablespoons potato starch
- Salt to taste
- 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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