Steamed Chinese Dumplings (Shu Mai)

Our shu mai is the epitome of deliciousness, boasting tender skin and a moist, flavorful filling of pork and shrimp. Enhanced with the umami goodness of dried shiitake mushrooms, minced cilantro, fresh ginger, and water chestnuts, these dumplings are a culinary delight. We’ve used egg roll skins, cut into rounds with a biscuit cutter, for the wrappers, resulting in a perfect texture. Don’t be tempted to trim the excess fat from the ribs, as it adds flavor and moistness to the filling. Get ready to indulge in these irresistible shu mai, and don’t forget to check the nutritional information at the end of the recipe. See the Quick Prep Tip below for a time-saving trick

INGREDIENTS:

• ½ teaspoon unflavored gelatin
• 2 tablespoons soy sauce
• 1 pound boneless country-style pork ribs, cut into 1-inch pieces
• 8 ounces shrimp, peeled, deveined, tails removed, and halved lengthwise
• ¼ cup chopped canned water chestnuts
• 4 dried shiitake mushroom caps, soaked in hot water for 30 minutes, squeezed dry and cut into ¼-inch pieces
• 2 tablespoons cornstarch
• 2 tablespoons minced fresh cilantro
• 1 tablespoon toasted sesame oil
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 2 teaspoons grated fresh ginger
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pound (5½-inch) square egg roll wrappers
• ¼ cup finely grated carrot (optional)
• Chili oil

PREPARATIONS:

1. Sprinkle gelatin over the soy sauce and let it sit until the gelatin softens about 5 minutes.
2. In a food processor, pulse half of the pork until coarsely ground, and the pieces measure about ⅛ inch (about 10 pulses). Transfer to a large bowl. Add the shrimp and the remaining pork to the food processor and pulse until the pieces measure about ¼ inch (about 5 pulses). Transfer to the bowl. Stir in the gelatin mixture, water chestnuts, mushrooms, cornstarch, cilantro, sesame oil, rice wine, rice vinegar, sugar, ginger, salt, and pepper until well combined.
3. Line a large baking sheet with parchment paper. Working with a stack of 6 or 7 wrappers at a time, cut two 3-inch rounds from each wrapper using a 3-inch biscuit cutter. You will have 40 to 42 rounds in total. Cover the rounds with moist paper towels to prevent drying.
4. Working with 6 rounds at a time, fill, brush the edges with water, and shape dumplings using a generous 1 tablespoon of filling per round. Transfer the dumplings to the prepared baking sheet and cover with a damp kitchen towel. If desired, top the dumplings with a pinch of grated carrot. (Dumplings, without grated carrots, can be frozen for up to 3 months. Do not thaw before cooking and increase cooking time by 5 minutes.)
5. Cut a sheet of parchment paper slightly smaller than the diameter of the steamer basket and place it in the basket. Poke 20 small steam holes in the parchment and lightly coat it with vegetable oil spray. Arrange batches of dumplings on the parchment, making sure they don’t touch. Cover set the steamer basket over simmering water, and cook until the dumplings are no longer pink 8 to 10 minutes. Serve immediately with chili oil.

YIELD: This recipe makes approximately 40-42 shu mai.

SPECIAL INSTRUCTIONS:

• Dumplings without grated carrots can be frozen for up to 3 months. Do not thaw before cooking, and increase cooking time by 5 minutes.

TIPS:

• Serve the shu mai as an appetizer or as part of a meal with steamed rice and vegetables.
• Chili oil adds a spicy kick to the dumplings. Adjust the amount according to your preference.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 290
• Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 85mg
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 22g
• Sodium: 1030mg

These shu mai are a delightful fusion of flavors, featuring tender pork and shrimp filling enhanced with aromatic ingredients like ginger, sesame oil, and cilantro. The use of egg roll skins for the wrappers provides the perfect texture, and the addition of dried shiitake mushrooms and water chestnuts adds depth and crunch. Steaming the dumplings ensures they are moist and juicy, ready to be enjoyed with a drizzle of chili oil. Whether served as an appetizer or part of a meal, these shu mai are sure to impress your guests. With the convenience of freezing them for future enjoyment, you can easily prepare a batch ahead of time. Get ready to savor the irresistible flavors and tender texture of these homemade shu mai.