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Pork and Shrimp Dumplings (Shu mai)


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  • ½ lb. Ground pork
  • ¼ lb. Peeled deveined shrimp, chopped
  • 3 green onions, finely chopped
  • One 2 inch piece ginger, peeled and finely shredded (about 2 tbsp.)
  • 1 tbsp. Rice wine, sake, or fino sherry
  • 1 tbsp. Soy sauce
  • 24 gyoza (round Japanese potsticker) wrappers
  • 1 egg, beaten


Servings 24


Step 1

In a bowl, mix pork, shrimp, green onions, ginger, rice wine, and soy sauce.
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 steamer.
Steam dumplings until cooked through about 10 minutes. Serve immediately.

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