With the weather getting colder, everyone loves hot & steamed dumplings. This is how I’ve been making mine for years and everyone loves them. Check it out and make your own delicious pork shu mai at home! These are a staple in my Chinese cooking class next being offered on Friday, 12/20/2013. Register today through the link below:
Pork Shu Mai – Steamed Dumplings with Spicy Chili Sauce
Yield: 36 Shu Mai
- Pork, lean 1 Pound
- Pork fat 3 ounces
- Scallions, thinly sliced 2-3 each
- Garlic clove, minced 1 each
- Ginger, peeled and minced 1 Tablespoon
- Egg white, beaten 2 each
- Salt 1 teaspoon
- Sugar 2 teaspoons
- Soy sauce 2 teaspoons
- Sesame oil 1/2 teaspoon
- Cornstarch 4 teaspoons
1. Finely chop the pork and fat. Mix with the remaining ingredients. Cook a small amount of meat mixture and taste for seasonings.
2. Assemble Shu Mai according to demonstration. Line a lightly greased steamer and line the bottom of the steamer with finished Shu Mai.
3. Steam Shu Mai over rapidly boiling water for 10 minutes. Serve with small dishes of chili sauce, hot mustard and soy sauce.
Spicy Chili Sauce
Yield: 1 ½ Cups
- Canola Oil 1 cups
- Sesame Oil 1/2 cup
- Scallions, trimmed and sliced 4 scallions
- Ginger, sliced thinly 10-15 slices
- Crushed Dried Chiles 2 teaspoons
- Fermented Black Beans, chopped 1 Tablespoon
1. Combine all the ingredients into a small pot or pan. Heat over medium heat, stirring occasionally, until the mixture bubbles, about 225 Degrees.
2. Simmer for fifteen minutes, keeping the temperature at 225 Degrees.
3. Strain the oil without pressing on the solids. Let cool to room temperature.
Note: Use this Chili Sauce whenever you want to impart a little heat.
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