Pork and Shrimp Dumplings (Shu Mai)
Photo: Leigh Beisch; Styling: Dan Becker
Yields Makes 24 dumplings
Shu mai typically have flattened pleats, but you can also leave them unflattened if you want a star shape. Prep and Cook Time: 45 minutes.

How to Make It

Step 1
1

In a bowl, mix pork, shrimp, green onions, ginger, rice wine, and soy sauce.

Step 2
2

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 (see “How to Steam Dim Sum,� below).

Step 3
3

Steam dumplings until cooked through, about 10 minutes. Serve immediately.

Step 4
4

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.

Step 5
5

Note: Nutritional analysis is per dumpling.

Ingredients

 1/2 pound ground pork
 1/4 pound peeled deveined shrimp, chopped
 3 green onions, finely chopped
  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

Directions

Step 1
1

In a bowl, mix pork, shrimp, green onions, ginger, rice wine, and soy sauce.

Step 2
2

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 (see “How to Steam Dim Sum,� below).

Step 3
3

Steam dumplings until cooked through, about 10 minutes. Serve immediately.

Step 4
4

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.

Step 5
5

Note: Nutritional analysis is per dumpling.

Pork and Shrimp Dumplings (Shu Mai)