Steamed Chinese Dumplings (Shu Mai)

By ldelmas

Makes about 40 dumplings; serves 6 to 8
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

Ingredients

• 1/2 teaspoon unflavored gelatin
• 2 tablespoons soy sauce
• 3/4 ounce dried shiitake mushroom caps, rinsed
• 1 pound boneless country-style pork ribs, cut into 1-inch pieces
• 8 oz shrimp, peeled, deveined, tails removed; halved lengthwise
• 1/4 cup water chestnuts, chopped
• 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
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (1-pound) package 5 1/2-inch square egg roll wrappers
• 1/4 cup finely grated carrot (optional)
• 1 recipe Chili Oil (recipe follows)

Preparation

Step 1

1. Sprinkle gelatin over soy sauce in bowl and let sit until gelatin softens, about 5 minutes. Meanwhile, microwave 1 cup water and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Lift mushrooms from bowl with fork and discard liquid. Squeeze mushrooms dry and chop fine.

2. Meanwhile, place half of pork in food processor and pulse until coarsely ground into approximate 1/8-inch pieces, about 10 pulses; transfer to large bowl. Add shrimp and remaining pork to processor and pulse until coarsely chopped into approximate ¼-inch pieces, about 5 pulses. Transfer to bowl with more finely ground pork. Stir in soy sauce mixture, mushrooms, water chestnuts, cornstarch, cilantro, sesame oil, wine, vinegar, sugar, ginger, salt, and pepper.

3. Divide egg roll wrappers into 3 stacks (6 to 7 wrappers per stack). Using 3-inch round cutter, cut 2 columns of 3-inch rounds from each stack of wrappers (you should have 36 to 42 rounds). Cover rounds with moist paper towels to prevent drying.

4. Line baking sheet with parchment paper. Working with 6 rounds at a time, brush edges of each round lightly with water. Place heaping tablespoon filling in center of each round. Crimp wrapper by pinching opposite sides of wrapper, rotating 90 degrees, and repeating until dumpling has 8 equidistant folds. Gather wrapper sides and gently squeeze tops of dumplings to form “waist.” Holding dumpling in 1 hand, gently but firmly pack down filling with butter knife, leaving top exposed. Transfer to prepared sheet; cover with clean, damp dish towel; and repeat with remaining wrappers and filling. Top center of each dumpling with pinch carrot, if using.

5. Cut piece of parchment slightly smaller than diameter of steamer basket and place in basket. Poke about 20 small holes in parchment and lightly coat with vegetable oil spray. Place batches of dumplings on parchment liner, making sure that they are not touching. Set steamer over simmering water and cook dumplings, covered, until no longer pink, 8 to 10 minutes. Serve immediately with chili oil. (Dumplings can be frozen for up to 3 months; cook straight from freezer for about 5 extra minutes.)
Chili Oil
Makes about ½ cup

Ingredients:

1 tablespoon soy sauce
2 teaspoons sugar
½ teaspoon salt
½ cup peanut oil
¼ cup red pepper flakes
2 garlic cloves, peeled

Directions:

1. Combine soy sauce, sugar, and salt in small bowl; set aside. Heat oil in small saucepan over medium heat until just shimmering and registers 300 degrees. Remove pan from heat and stir in pepper flakes, garlic, and soy sauce mixture. Let cool completely, stirring occasionally, about 1 hour. Discard garlic before serving.