Shu Mai Dumpling2015-04-08
- Servings : 6
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
Shu mai dumplings are made with a combination of shrimp and pork. This is a dim sum ala carte dish is perfect for a side dish or appetizer.
- 3 dried Chinese black or Shiitake mushrooms (Optional)
- 1 lb. peeled deveined large shrimp
- 1 green onion
- 2 tbsp. minced white onion
- 1 tsp minced ginger
- 1 lb. ground pork
- 1 tbsp. oyster sauce
- 1 tsp Chinese rice wine or dry sherry
- 1 tsp sesame oil
- 1/2 tsp granulated sugar
- 20 square or round wonton or Gyoza wrapper
If using mushrooms, soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems. Mince the mushrooms, shrimp, and green onion.
Combine with the ginger and pork. Stir in the oyster sauce, sesame oil, sugar, and wine. Mix the filling ingredients thoroughly.
Lay a wonton wrapper in front of you. Wet the edges with beaten egg. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
Depending on how many wrappers you have you might have left over filling.Cooking:Add 2 tbsp. of oil to a pan, and turn the heat to medium high heat. Place the wonton in the preheated pan and fry the bottom of the dumplings until the bottom looks golden brown. Be sure not to burn them.
Add ½ cup of water to the pan and cover the pan to let it steam for 10 minutes. Add another ½ cup of water if the pan dries out before the 10 minutes are up. Garnish with chopped green onion.
Dipping Sauce:2 tbsp. light soy sauce(Kikkoman brand)+ tsp white vinegar+1 tsp Siracha Chili sauce(optional)