Steamed Shau Mai Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Shrimp, chopped
1/4 cup: Water Chestnuts, chopped
1/2 lbs: Ground Pork,
1/4 cup: Bamboo Shoots, chopped
SEASONINGS
1 tbsp: Shoyu, thinned
1 tsp: Sesame Oil,
1/2 tsp: Salt,
1 tbsp: Cornstarch,
1 tsp: Rice Wine,
1 dash: White Pepper,
1 tsp: Sugar,
DIPPING SAUCE
1 tbsp: Scallions, chopped
1: Scallion, chopped
2 tbsp: Shoyu, thinned
Green Peas, for garnish
1 tbsp: Sesame oil, hot
40: Wonton Skins, round
6: Dried Black Mushrooms,
1: Egg white,
Soaked & chopped,
, or regular if desired
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp