Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- 3 dried Chinese black or Shiitake mushrooms
- 6 ounces peeled deveined large shrimp
- 1 green onion
- 1 teaspoon minced ginger
- 3/4 cup ground pork
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- about 20 gyoza wrappers (or won ton wrappers cut into circles).
Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.
Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
Steam over boiling water until the filling is cooked through (5 to 10 minutes).
Rating: 5 out of 5 stars
Comments: Great recipe! It tastes just as delicious as they would serve in any Chinese Restaurant! I can't believe I can now make my own Shu Mai at home! Thanks a lot Rhonda! From Eva