![]() Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Steam the dumplings until cooked through, 5 to 10 minutes. Put the shu mai in the cabbage-lined steamers and cover with the lid. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. ![]() Bring 1 to 2 inches of water to a boil in a large, wide pan. Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Prepare the dumplings according to desired assembly. Adjust seasoning to the remaining filling if needed. ![]() Remove from the pan and place onto a paper-towel-lined plate and taste. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Put the filling into a bowl and fold in the water chestnuts. ![]() It should be somewhat chunky, not totally pureed. Pulse the ingredients until smooth, 3 to 5 times. For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. ![]()
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