MAKES ABOUT 40 DUMPLINGS
Do not trim the excess fat from the spareribs, as the fat contributes flavor and moistness. Use any size shrimp except popcorn shrimp; there’s no need to halve shrimp smaller than 26 to 30 per pound before processing. The dumplings may be frozen for up to 3 months; cook straight from the freezer for about an extra 5 minutes. Shu mai are traditionally served with a spicy chili oil (recipe follows), or use store-bought.
2 |
tablespoons soy sauce |
½ |
teaspoon unflavored powdered gelatin |
1 |
pound boneless country-style pork spareribs, cut into 1-inch pieces (see note) |
½ |
pound shrimp, peeled, deveined, tails removed, and halved lengthwise (see note) |
¼ |
cup chopped water chestnuts |
4 |
dried shiitake mushroom caps (about ¾ ounce), soaked in hot water for 30 minutes, squeezed dry, and cut into ¼-inch dice |
2 |
tablespoons cornstarch |
2 |
tablespoons minced fresh cilantro leaves |
1 |
tablespoon toasted sesame oil |
1 |
tablespoon dry sherry or Chinese rice cooking wine (Shaoxing) |
1 |
tablespoon rice wine vinegar |
2 |
teaspoons sugar |
2 |
teaspoons grated fresh ginger |
½ |
teaspoon table salt |
½ |
teaspoon ground black pepper |
1 |
(1 pound) package 5½-inch square egg roll wrappers |
¼ |
cup finely grated carrot (optional) |
1. Combine the soy sauce and gelatin in a small bowl. Set aside to allow the gelatin to bloom, about 5 minutes.
2. Meanwhile, place half of the pork in a food processor and pulse until coarsely ground into pieces that are about ⅛ inch, about 10 pulses; transfer to a large bowl. Add the shrimp and remaining pork to the food processor and pulse until coarsely chopped into pieces that are about ¼ inch, about 5 pulses. Transfer to the bowl with the coarsely ground pork. Stir in the soy sauce mixture, water chestnuts, mushrooms, cornstarch, cilantro, sesame oil, cooking wine, vinegar, sugar, ginger, salt, and pepper until well combined.
3. Line a large baking sheet with parchment paper. Divide the egg roll wrappers into three stacks (six to seven per stack). Using a 3-inch biscuit cutter, cut two 3-inch rounds from each stack of egg roll wrappers (you should have 40 to 42 rounds). Cover the rounds with moist paper towels to prevent drying.
4. Working with six rounds at a time, brush the edges of each round lightly with water. Place a heaping tablespoon of filling in the center of each round. Following the photos, form the dumplings by crimping the wrapper around the sides of the filling and leaving the top exposed. Transfer to the prepared baking sheet, cover with a damp kitchen towel, and repeat with the remaining wrappers and filling. Top the center of each dumpling with a pinch of grated carrot (if using).
5. Cut a piece of parchment paper slightly smaller than the diameter of a steamer basket and place in the basket. Poke about 20 small holes in the parchment to allow steam to pass through and lightly coat with vegetable oil spray. Place batches of the dumplings on the parchment, making sure they are not touching. Set the steamer basket over simmering water and cook, covered, until no longer pink, 8 to 10 minutes. Serve immediately with chili oil.