Ingredients with Measurements:
- 1/2 pound ground pork
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup chopped water chestnuts
- 1/4 cup chopped bamboo shoots
- 2 tablespoons chopped green onions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 24 wonton wrappers
Special equipment needed:
- Steamer basket
Step-by-step instructions:
1. In a large bowl, combine the ground pork, shrimp, water chestnuts, bamboo shoots, green onions, soy sauce, sesame oil, cornstarch, sugar, salt, and white pepper. Mix well.
2. Place a tablespoon of the filling in the center of each wonton wrapper.
3. Gather the edges of the wrapper around the filling and pinch to seal, leaving the top of the filling exposed.
4. Place the shu mai in a steamer basket, leaving space between each one.
5. Steam the shu mai for 8-10 minutes, or until the filling is cooked through and the wrappers are translucent.
6. Serve hot with soy sauce or chili sauce for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Temperature:
- Steam the shu mai at medium-high heat.
Serving size:
- Makes 24 shu mai
- Serving size: 4 shu mai per person
Nutritional information:
- Calories per serving: 160
- Total fat: 5g
- Cholesterol: 70mg
- Sodium: 400mg
- Total carbohydrates: 18g
- Protein: 11g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Chopped water chestnuts and bamboo shoots can be substituted with chopped mushrooms or carrots.
- Rice paper wrappers can be substituted for wonton wrappers.
Variations:
- Add chopped cilantro or ginger to the filling for extra flavor.
- Use a mixture of ground pork and shrimp for the filling.
- Top the shu mai with a small piece of shrimp or a pea before steaming.
Tips and tricks:
- Make sure the filling is well-mixed to ensure even flavor in each shu mai.
- If the wonton wrappers are too dry, lightly dampen them with water before filling.
- To prevent the shu mai from sticking to the steamer basket, lightly coat it with cooking spray or line it with parchment paper.
Storage instructions:
- Store leftover shu mai in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the shu mai for 2-3 minutes, or until heated through.
Presentation ideas:
- Arrange the shu mai on a platter and garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the shu mai wrappers tear while filling, use a second wrapper to reinforce the first one.
- If the shu mai filling is too dry, add a little water or chicken broth to the mixture.
Food safety advice:
- Make sure the pork and shrimp are fully cooked before serving.
- Store leftover shu mai in the refrigerator and consume within 3 days.
Food history:
- Shu mai is a traditional Chinese dumpling that originated in Guangdong province.
Flavor profiles:
- The filling is savory and slightly sweet, with a hint of sesame oil and soy sauce.
Serving suggestions:
- Serve the shu mai as an appetizer or as part of a dim sum spread.
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Region: Chinese