ABOUT THE RECIPE
"Who knew how easy these steamed dumplings are to make and that you can use the same filling to make wontons and potstickers? You can substitute the ground chicken with turkey or pork or even tofu". - by Katie Chin
2-3 fresh shitake mushroom, finely chopped
10 medium shrimp, peeled and deveined and coarsely chopped
6 ounces ground chicken
1⁄2 teaspoon salt
1/8 teaspoon white pepper
1⁄4 teaspoon sesame oil
1/2 egg white
4 tablespoons finely chopped scallions, green & white parts
2 teaspoons cornstarch
1 teaspoon vegetable oil
1 teaspoon finely chopped ginger
1 tablespoon finely chopped carrot
Round dumpling wrappers
4 tablespoons soy sauce
1 teaspoon balsamic vinegar
½ teaspoon sugar
½ teaspoon sesame oil
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Combine the filling ingredients in a medium bowl until blended.
Place one tablespoon of the chicken and shrimp mixture in the center of a shu mai wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mai wrappers.
Place the dumplings in a single layer on a rack in a steam, cover and steam over boilingwater for 12 minutes, adding boiling water if necessary.
Dipping sauce: Combine the soy sauce, vinegar, sesame oil and sugar. Serve with dumplings.
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