SHU MAI: (CHICKEN-AND-SHRIMP PASTRIES)
Provided by Craig Claiborne
Categories dinner, side dish
Time 40m
Yield 24 shu mai
Number Of Ingredients 12
Steps:
- Cut away and discard any membranes or peripheral fat from the chicken breast. Place the breast on a flat surface and cut it into the thinnest possible slices. Stack the slices and cut them into very thin shreds. Cut the shreds into very fine cubes. Chop the cubes with a cleaver or a heavy sharp knife. Or blend the meat in a food processor, but do not process to a paste.
- Chop the shrimp by hand or in the container of a food processor until it has the same consistency as the chicken.
- Combine the chicken and shrimp in a mixing bowl and add the egg white. Add the cornstarch, salt, sugar and soy sauce and blend. Blend the ginger and wine. Squeeze to extract the liquid. Discard the ginger. Add the liquid to the chicken and shrimp mixture. Beat briskly about five minutes. Add the green onion and coriander and blend well.
- If the won-ton skins are square, cut them into rounds or circles. To do this, stack the won-ton skins and cut them into circles about three inches in diameter. Cut around with a cleaver, a sharp knife or a three-inch biscuit cutter.
- Hold one round won-ton skin in the hand and fill the center with one tablespoon of the filling. Bring up the edges of the won ton skin to enclose the filling all around, but leaving the top of the meat mixture exposed. Smooth over the top. As the shu mai are filled, arrange them open side up on a steamer rack without crowding.
- Bring water to a boil in the bottom of a steamer rack. Place the rack with shu mai over the boiling water and cover tightly. Let steam eight minutes. A sauce is not essential for shu mai, but if desired, vinegar, soy sauce, Sichuan paste and hot mustard may be added.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 0 grams, TransFat 0 grams
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paul karam
[email protected]These shu mai were a lot of work, but they were worth it. They're so delicious and impressive.
Shoukat Javed
[email protected]I'm allergic to shrimp, so I substituted tofu in the filling. It turned out really well.
Bashart Ali
[email protected]I loved the dipping sauce that came with these shu mai. It was the perfect complement to the filling.
sakhephi khoza
[email protected]These shu mai were a little bit too oily for my taste. I think I'll try baking them next time instead of steaming them.
Ibadat Hosain
[email protected]I'm not a big fan of chicken and shrimp, but I really liked these shu mai. The filling was really flavorful.
Shelly Fotos
[email protected]I'm not sure if I did something wrong, but my shu mai didn't turn out as pretty as the ones in the picture.
Jishan Ahmed
[email protected]I had a hard time finding wonton wrappers, but I was able to find them at my local Asian grocery store.
Tonny Mulinge
[email protected]These shu mai were a little bit bland for my taste. I think I'll add more ginger and garlic next time.
Neriza Neriza
[email protected]I followed the recipe exactly and the shu mai turned out perfectly. I'm so happy with how they came out.
Lokmaya Sunuwar
[email protected]These shu mai were a little bit time-consuming to make, but they were worth it. They're so delicious and elegant.
Nawaz Kaloon
[email protected]I'm new to Chinese cooking, but these shu mai were easy to make and turned out great. I'll definitely be making them again.
Dani Park
[email protected]These shu mai are so cute and delicious! I love the way the shrimp and chicken filling peeks out of the top.
Cristian P
[email protected]I've made shu mai before, but this recipe is by far the best. The dough is so easy to work with, and the filling is perfectly seasoned.
Erica Yeboah
[email protected]I made these shu mai for a party and they were a hit! Everyone loved them. I especially liked the fact that they are baked instead of fried, which makes them a healthier option.
Shafiqullah Qasimi
[email protected]These shu mai were delicious! The filling was moist and flavorful, and the pastries were crispy and flaky. I served them with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Kody Kite
[email protected]I'm not a big fan of seafood, but I really enjoyed these shu mai. The chicken and shrimp filling was surprisingly good, and the pastries were cooked perfectly. I'll definitely be making these again.
Dombenjak
[email protected]Five stars! This shu mai recipe is a keeper. The chicken and shrimp filling is so flavorful, and the pastries are perfectly light and fluffy. I will definitely be making this again.