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Pork Shu Mei Recipe
|Ground lean pork||3⁄4 Pound|
|Dry sherry||1⁄2 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Green onions||2 , chopped|
|Brown sugar||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Wonton wrappers||16 Ounce (1 Package)|
Serving size: Complete recipe
Calories 1989 Calories from Fat 382
% Daily Value*
Total Fat 43 g65.4%
Saturated Fat 12.1 g60.6%
Trans Fat 0 g
Cholesterol 262 mg
Sodium 4008.1 mg167%
Total Carbohydrates 280 g93.4%
Dietary Fiber 9.3 g37.1%
Sugars 5.6 g
Protein 114 g228.8%
Vitamin A 20.5% Vitamin C 21.3%
Calcium 23.8% Iron 88.1%
*Based on a 2000 Calorie diet
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.