Shu Mai

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Author: kimdimsum

INGREDIENTS

• 1/2 cup pork
• 1/4 cup shrimp
• 1/2 cup black mushroom (dried)
• 1/4 cup carrot (chopped)

PROCEDURE

1. Soak black mushrooms in hot water to soften them. (30-60 min. (YMMV))
2. Dice black mushroom, add to pork and chopped shrimp (shells removed).
   Mix well.
3. Add seasoning to mixture (put the sesame oil in the seasoning last)

Seasonings

• 1 egg white
• 1/2 tsp salt
• 1/4 tsp sugar
• 1/8 tsp pepper
• 2 tsp sesame oil (add last)
• 1/2 tsp cooking wine
• 1 tsp oyster sauce
• 1 1/2 tbsp cornstarch

PROCEDURE

1. Mix seasoning together add the sesame oil last.
2. Add seasoning to meat mixture and mix well.

SKIN

• 1 bag won ton skins
• egg white

PROCEDURE

1. Trim won ton skins into round circles
2. Brush egg white around the outer edges of the circle on the not so floured side
3. Gather edges together to make a waist
4. Form a circle with your index finger and thumb and rest the won ton skin over top
5. Place filling in the centre of the won ton skin (approx.. 1-2 tsp)
6. Use a spoon dipped in water to press the filling down, so that it is
   compact and has a smooth top
7. Place each Shu Mai in a steamer about 1/2 inch apart.
   You may want to brush a little oil on botton of steamer or Shu Mai, so it won't stick.
8. Add a some chopped carrot (or Fish Roe, shrimp or scallop or peas if you want) on top for decoration.
9. Steam for 5 to 10 minutes over high heat and serve hot.*