Shu Mai (Steamed Chinese Dumplings)
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Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV
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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...