Shu Mai (Steamed Chinese Dumplings)

SERVES Serves 6 to 8 as an appetizer (Makes 40 dumplings)

WHY THIS RECIPE WORKS

For moist and tender meat in our Shu Mai recipe, we used our food processor to grind boneless country-style ribs in two batches: one chunky and one fine. Once combined in the steamed dumplings’ filling, the smaller pieces helped hold the larger bits together and added a pleasant textural contrast. We used a mixture of powdered gelatin and cornstarch to keep our shu mai’s filling moist and tender, and we flavored it with cilantro, ginger, and Shaoxing wine. For wrappers, we used square egg roll skins, which we cut into rounds with a biscuit cutter. Finally, we garnished each dumpling’s center with finely grated carrot and served our shu mai with a quick dash of chili oil. For moist and tender meat in our Shu Mai recipe, we used our food processor to grind boneless country-style ribs in two batches: one chunky and one fine. Once combined in the steamed dumplings’ filling, the smaller pieces helped hold the larger bits together and added a pleasant textural contrast. We used a mixture of powdered gelatin and cornstarch to keep our shu mai’s filling moist and tender, and we flavored it with cilantro, ginger, and Shaoxing wine. For wrappers, we used square egg roll skins, which we cut into rounds with a biscuit cutter. Finally, we garnished each dumpling’s center with finely grated carrot and served our shu mai with a quick dash of chili oil.

INGREDIENTS

2 tablespoons soy sauce

½ teaspoon unflavored powdered gelatin

1 pound boneless country-style pork ribs, cut into 1-inch pieces

½ pound shrimp, peeled, tails removed and halved lengthwise (see note)

¼ cup water chestnuts, chopped

4 dried shiitake mushroom caps (about ¾ ounce), soaked in hot water 30 minutes, squeezed dry, and cut into ¼-inch dice

2 tablespoons cornstarch

2 tablespoons minced fresh cilantro leaves

1 tablespoon toasted sesame oil

1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry

1 tablespoon rice vinegar

2 teaspoons sugar

2 teaspoons grated ginger

½ teaspoon table salt

½ teaspoon ground black pepper

1 (1 pound) package 5 ½ inch square egg roll wrappers (see note)

¼ cup carrot, finely grated (optional)

note: BEFORE YOU BEGIN

Do not trim the excess fat from the ribs; it contributes flavor and moistness. Use any size shrimp except popcorn shrimp; there’s no need to halve shrimp smaller than 26 to 30 per pound before processing. The dumplings may be frozen for up to three months; cook them straight from the freezer for an extra 5 minutes or so. Serve shu mai with store-bought chili oil or make your own (see related recipe). Do not trim the excess fat from the ribs; it contributes flavor and moistness. Use any size shrimp except popcorn shrimp; there’s no need to halve shrimp smaller than 26 to 30 per pound before processing. The dumplings may be frozen for up to three months; cook them straight from the freezer for an extra 5 minutes or so. Serve shu mai with store-bought chili oil or make your own (see related recipe).

Directions at americastestkitchen.com

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