Steamed Shau Mai
appetizers, asian, chinese
1 lb shrimp; chopped
1/2 lb ground pork
1/4 cup water chestnuts; chopped
1/4 cup bamboo shoots; chopped
----SEASONINGS----
1 tablespoon shoyu; thinned
1/2 teaspoon salt
1 teaspoon rice wine
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
1 dash white pepper
----DIPPING SAUCE----
1 tablespoon scallions; chopped
2 tablespoon shoyu; thinned
1 tablespoon sesame oil; hot
6 dried black mushrooms
1 soaked & chopped
1 scallion; chopped
1 green peas; for garnish
40 wonton skins; round
1 egg white
1 (or regular if desired)
Combine all the chopped ingredients in a bowl, add in all the seasonings, mix well, set aside for later use. Place about 1 tablespoon of filling in the center of wonton skin, take skin between index finger and thumb, gather edges together to make a waist, smooth top with a wet spoon, then place a green pea on top for garnish. Put a damp cloth into a bamboo steammer and place the Shau Mai in single layer. Steam over high heat for 15 minutes. Serve with dipping sauce. May be cooked and frozen. Defrost and steam to heat.
From: R2d2 #3 @1614017 1 Date: 08-24-94 The Gwe Bbs [asv/Cin] (37) Home Cooki
Yield: 6 servings