MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork & Shrimp ShuMai
 Categories: Mushrooms, Seafood, Herbs, Breads
      Yield: 30 dumplings

     10 md Dried shiitake mushrooms
    1/2 lb Shelled, deveined raw shrimp;
           - fine chopped
      1 lb Ground pork; 80% lean
      1    Carrot; grated (1/2 c)
      4    Green onions; fine chopped
      1 tb Ginger; grated
      2 lg Eggs
      1 tb Toasted sesame oil
      2 tb Shaoxing wine or dry sherry
      1 tb Oyster sauce
      1 ts Salt
      1 ts White pepper

  Soak the mushrooms in hot water until soft, 20 to 30
  minutes. Drain and squeeze excess water. Mince into
  small pieces.

  In a bowl, combine the rest of the filling ingredients.
  Mix well, until the paste becomes sticky.

  Take a Shumai wrapper and add about 1 tablespoon filling
  to the center. Turn up the sides of the wrapper around
  the filling and lightly squeeze to form a pleat shape,
  leaving the top open. Space the Shumai about 1" apart.
  Repeat with the remaining wrappers.

  Line your steamer with a clean, wet dish towel or
  lightly greased paper parchment. Transfer the Shumai
  into the steamer, one finger's width apart. Cover and
  steam over boiling water for 8 - 12 minutes or until
  cooked through.

  Serve with dumpling dipping sauce of your choice. Store
  and cook frozen (no thawing needed).

  RECIPE FROM: https://www.theforkbite.com

  Uncle Dirty Dave's Archives

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