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| Clássic Shumái (Steámed Dumpings) |
Clássic Shumái (Steámed Dumpings)
It's ámázing yummy!
Ingredients
- 40 dumpling wráppers, tháwed if using frozen wráppers
- Dumpling dipping sáuce or Chinkiáng vinegár
Filling
- 6 medium dried shiitáke mushrooms
- 1/2 lb (250 g) shelled ánd deveined medium-size ráw shrimp, finely chopped
- 10 oz (330 g) beef or lámb
- 1 smáll cárrot, gráted (yields ábout 1/3 cup)
- 4 green onions, finely chopped
- 1 teáspoon gráted ginger
- 1 egg
- 1 táblespoon toásted sesáme oil
- 1 táblespoon Sháoxing wine (or dry sherry)
- 1 teáspoon sált
- 1/8 teáspoon white pepper powder
Instructions
- Soák the mushrooms in hot wáter until soft, 20 to 30 minutes. Rinse with táp wáter ánd gently rub to remove ány dust. Dráin ánd squeeze excess wáter. Mince into smáll pieces.
- Combine the rest of the filling ingredients. Stir to mix well, until the páste becomes sticky ánd á bit springy.
- Work on the shumái one by one. Pláce á dumpling wrápper on á cleán work surfáce. Pláce 1 táblespoon of filling in the center of the wrápper. Bring the edges up áround the filling, pinching ánd pleáting, leáving the top open. Repeát with the remáining wráppers.
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Find the full recipe >> @-omnivorescookbook.com
