This recipe was submitted by Doug, who writes that it made 21 dumplings.
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1. Combine all ingredients except for the wrapper, mixing well.
2. Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open.
3. Wack the bottom of the dumpling on the counter so that it will stand up.
4. When all the shu mai are filled, steam in a bamboo steamer for about 5-6 minutes, until cooked.