Steamed Shrimp & Pork Dumplings- Shu Mai

Yield: 25 pieces

 

1 lb. Ground Pork

½ lb Diced Shrimp, 1/4 inch

2 tsp. Minced Ginger

¼ cup Diced rehydrated dried Chinese Black mushrooms (Shiitake), ¼ inch dice 2 lg. Eggs

1 Tbsp. Shao Xing Rice Wine or Dry Sherry

1 tsp. Kosher Salt

2 tsp. Sugar

1/8 tsp. Ground White Pepper

1 tsp. Sesame Oil

¼ cup Tapioca Starch

¼ cup Diced Water Chestnuts, ¼ inch

25 wraps Wing Hing Shumai Wraps

100 pc. Dice Carrots, 1/8 inch

 

Filling

1. Combine all ingredients (except wrapper) in large bowl or bowl of mixer with paddle attachment.

2. Beat vigorously with wooden spoon until mixture bind together and thickens slightly. You will Alternative notice a change to a more homogenous lighter color. 3. Steam, poach, sauté or microwave a piece of filling to confirm seasoning is correct, adjust if needed.

 

Assembling

1. Place one Wing Hing Shumai wrap on left hand. Using a small spoon place about 1 Tbsp. of filling on center of wrap.

2. Gather sides of wrapper up to center around filling.

3. Using index and thumb form a circle around circumference of cylinder shaped dumpling.

4. Moisten thumb of right hand and use to compress filling inside of dumpling.

5. The final shape should be cylindrical with a slight more narrow waist in the center.

6. Tap on flat surface to level bulging rounded bottom.

7. Press 5 pieces of carrots on top of each dumpling.

8. Place in oiled or lined stacking steamer baskets and cover.

 

Cooking

1. Over highest heat, bring adequate amount of water to a rapid boil – about 1 inch.

2. Place covered steamer over boiling water and steam on high heat for 8-10 minutes or until dumplings are cook through.

3. Remove steamer from water and let dumplings rest, covered, for 3 minutes.

 

Serving Suggestions:

Serve with a chili-soy sauce.