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Pork and Shrimp Shu Mai and Sweet Sesame Dipping Sauce

added by hog

10 servings

ingredients

1 1/2 lbs ground pork

2 Tbsp corn starch

1 tsp ginger

minced

1/4 cup sake or wine

1 1/2 tsp salt

1/2 lb shiitake mushrooms

de-stemmed, brunoise, and sauteed

1/2 lb shrimp

peeled and deveined, and rough chop

1/2 bunch green onions

2 each eggs

30 each gyoza wrappers

Cabbage leaves or oiled parchment paper

1 cup soy sauce

1 Tbsp vinegar or lemon juice

2 Tbsp sugar

2 tsp sesame oil

1 tsp sriracha

cookware

	For the Shu Mai
1	Combine pork, eggs, corn starch, sake/wine/sherry, salt, and ginger in food processor and chop until mixture forms into a ball. Remove pork mix and put in bowl. Add shrimp, mushrooms, and chopped green onions to the pork mixture.
2	Lay a gyoza wrapper in front of you. Wet the edges. Put 1 to 2 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
3	Line steam basket with cabbage leaves. Then steam the dumplings over boiling water until the filling is cooked through, approximately 15-20 minutes.
	For the Dipping Sauce
4	Combine soy sauce, vinegar/lemon juice, sugar, sesame oil and sriracha.