Steamed shau mai
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp ; chopped |
| ½ | pounds | Ground Pork |
| 1 | tablespoon | Shoyu; thinned |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Rice Wine |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Scallions; chopped |
| 2 | tablespoons | Shoyu; thinned |
| 1 | tablespoon | Sesame oil; hot |
| 6 | Dried Black Mushrooms; | |
| Soaked & chopped | ||
| ¼ | cup | Water Chestnuts; chopped |
| ¼ | cup | Bamboo Shoots; chopped |
| 1 | teaspoon | Sesame Oil |
| 1 | tablespoon | Cornstarch |
| 1 | dash | White Pepper |
| 1 | Scallion; chopped | |
| Green Peas; for garnish | ||
| 40 | Wonton Skins; round | |
| 1 | Egg white | |
| (or regular if desired) | ||
Directions
SEASONINGS
DIPPING SAUCE
Combine all the chopped ingredients in a bowl, add in all the seasonings, mix well, set aside for later use. Place about 1 tablespoon of filling in the center of wonton skin, take skin between index finger and thumb, gather edges together to make a waist, smooth top with a wet spoon, then place a green pea on top for garnish. Put a damp cloth into a bamboo steammer and place the Shau Mai in single layer. Steam over high heat for 15 minutes. Serve with dipping sauce.
May be cooked and frozen. Defrost and steam to heat.