Shu Mai (Steamed Chinese Dumplings)
Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV
WHY THIS RECIPE WORKS
For moist and tender meat in our Shu Mai recipe, we used our food processor to grind boneless country-style ribs in two batches: one chunky and one fine. Once combined in the steamed dumplings’ filling, the smaller pieces helped hold the la...