Pork Shu Mei Recipe
Ingredients
| 3/4 pound ground lean pork | ||
| Cornstarch | 1/2 Tablespoon | |
| Dry sherry | 1/2 Tablespoon | |
| Light soy sauce | 1 Tablespoon | |
| Grated ginger | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Green onions | 2 , chopped | |
| Brown sugar | 1 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| 1 package won ton wrappers | ||
Directions
Mix together all the ingredients except the wrappers.
Stir the mixture by hand until you can feel it begin to bind together.
This takes a minute or so of hard mixing.
Place a fat tablespoon of the mixture in the middle of a wrap per.
Fold the four sides up around the meat so that you have a little cup or open bag.
Squeeze the meat gently so that a little begins to come out the top of the little bag, and then push that meat back into the bag.
Seal the edges of the wrapper by running your thumb around the top of the opening.
Press the bottom flat so that the bag sits up in place in a steamer.
Be sure to oil the racks of the steamer with a bit of peanut oil so that the shu mei will not stick.
Steam for 15 to 20 minutes.
Stir the mixture by hand until you can feel it begin to bind together.
This takes a minute or so of hard mixing.
Place a fat tablespoon of the mixture in the middle of a wrap per.
Fold the four sides up around the meat so that you have a little cup or open bag.
Squeeze the meat gently so that a little begins to come out the top of the little bag, and then push that meat back into the bag.
Seal the edges of the wrapper by running your thumb around the top of the opening.
Press the bottom flat so that the bag sits up in place in a steamer.
Be sure to oil the racks of the steamer with a bit of peanut oil so that the shu mei will not stick.
Steam for 15 to 20 minutes.
Chef
