One 2-in. piece ginger, peeled and finely shredded (about 2 tbsp.)
1 tablespoon rice wine, sake, or fino sherry
1 tablespoon soy sauce
24 gyoza (round Japanese potsticker) wrappers
1 egg, beaten
Instructions
In a bowl, mix pork, shrimp, green onions, ginger, rice wine, and
soy sauce.
On a flat, clean surface, lay out gyoza wrappers. Top each with
about 1 tbsp. pork-shrimp mixture. Brush edges of wrapper with
beaten egg and form dumplings. Put shu mai in parchment-lined
steamers.
Steam dumplings until cooked through, about 10 minutes. Serve
immediately.
How to Steam Dim Sum- Measure your steamer basket and choose
a pot with a diameter at least 2 in. wider. To keep dumplings from
sticking, cut a circle of parchment paper 1 in. smaller in diameter
than the basket (so steam can flow up around the edges) and fit it
in. Pour enough water into pot to come 1 in. up side and bring to a
boil over high heat. Fill basket with dim sum first, then set it in the
pot. Cover and cook, adding hot water as needed.
Originally Submitted
12/17/2012
0 Out of 5 from
0 reviews
You can add this Pork and Shrimp Dumplings recipe to your own private DesktopCookbook.