Shu Mai (Steamed Chinese Dumplings)

Name: Shu Mai (Steamed Chinese Dumplings)
Yield: Serves 6 to 8 as an appetizer (Makes 40 dumplings)
Cuisine: Asia, Asian, Chinese
Ingredients: 2 tablespoons, soy sauce; 1/2 teaspoon, unflavored powdered gelatin; 1 pound, boneless country-style pork ribs, cut into 1-inch pieces; 1/2 pound, shrimp, peeled, tails removed and halved lengthwise (see note); 1/4 cup, water chestnuts, chopped; 4 , dried shiitake mushroom caps (about 3/4 ounce), soaked in hot water 30 minutes, squeezed dry, and cut into 1/4-inch dice; 2 tablespoons, cornstarch; 2 tablespoons, minced fresh cilantro leaves; 1 tablespoon, toasted sesame oil; 1 tablespoon, Chinese rice cooking wine (Shaoxing) or dry sherry; 1 tablespoon, rice vinegar; 2 teaspoons, sugar; 2 teaspoons, grated ginger; 1/2 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1 (1 pound) package, 5 1/2 inch square egg roll wrappers (see note); 1/4 cup, carrot, finely grated (optional)

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Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

Shu mai is a type of steamed Chinese dumpling with many different regional variations. This is our version of the pork and shrimp shu mai served at Cantonese dim sum restaurants.

SERVES6 to 8 as an appetizer (Makes 40 dumplings)

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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...

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