Chinese: Shu Mai PRINT
One of the popular Chinese Dim Sum Dish. Easy to make at home.
|1||lb. ground pork|
|⅓||cup soy sauce|
|3||cups green onion, chopped|
|1||cup chicken broth or water, room temperature|
|1||Tbsp. sesame oil (optional)|
|1||tsp. chicken bouillon powder (optional)|
|1||Tbsp. grounded ginger (optional)|
|1-2||packages of store bought round pot sticker wraps, at room temperature|
In a medium mixing bowl, combine pork, soy sauce and sugar, stir with a pair of chopstick or a fork until mix well. Then add 1/2 cup of water at a time, stir until meat mixture blend well. Add green onion and the rest of the ingredients, stir and mix well. Set aside.
Place about 1/2 Tbsp. of filling on the center of a wrap, gather the edge in the center and squeeze together. Lightly spray the bamboo steamer with cooking oil. Place Shu Mai 1/4-inch apart.
Steam over boiling water for 8 minutes.
You can add vegetables into the meat mixture, such as Chinese cabbage, chives, etc. Taste great with seafood like shrimp, too.
Instead of steam, seal the edge tight. Boil in the boling water and become Chinese dumplings. Add a little oil in a saucepan, cook the dumpling with cover on low heat, and you just make yourself some pot stickers.