cookware
- Steam basket
- Pot for steam basket
- food processor
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. |