Shu Mei
Yield
40 servingsPrep
45 minCook
20 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dumplings | |||
| 2 | pounds |
turkey
ground |
|
| 1 ½ | teaspoons |
cornstarch
|
|
| 1 ½ | teaspoons |
sherry
dry |
|
| 3 | tablespoons |
soy sauce, light
|
|
| 1 | tablespoon |
ginger
grated, or finely chopped |
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 6 | cloves |
garlic
crushed, minced or pressed |
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | package |
wonton wrappers
|
*
|
| 1 | x |
peanut oil
|
*
|
| Dipping sauce | |||
| 1 ½ | cups |
fish sauce
may be diluted with water to taste |
*
|
| 1 | cup |
vinegar
|
|
| 1 | cup |
sugar
|
|
| 6 | cloves |
garlic
minced or pressed |
|
| 1 | tablespoon |
ginger
finely minced or grated |
|
| 1 | tablespoon |
red pepper flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dumplings | |||
| 907.2 | g |
turkey
ground |
|
| 7.5 | ml |
cornstarch
|
|
| 7.5 | ml |
sherry
dry |
|
| 45 | ml |
soy sauce, light
|
|
| 15 | ml |
ginger
grated, or finely chopped |
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 6 | cloves |
garlic
crushed, minced or pressed |
|
| 15 | ml |
brown sugar
|
|
| 15 | ml |
sesame oil
|
|
| 1 | package |
wonton wrappers
|
*
|
| 1 | x |
peanut oil
|
*
|
| Dipping sauce | |||
| 355 | ml |
fish sauce
may be diluted with water to taste |
*
|
| 237 | ml |
vinegar
|
|
| 237 | ml |
sugar
|
|
| 6 | cloves |
garlic
minced or pressed |
|
| 15 | ml |
ginger
finely minced or grated |
|
| 15 | ml |
red pepper flakes
crushed |
|
Directions
Make the dipping sauce by mixing together all of its ingredients.
Store in the refrigerator until you are ready to use it.
Stir together everything but the wrappers and the peanut oil.
Mix vigorously by hand until it begins to bind together, about 1 minute or so.
Place about 1½ to 2 tablespoon of filling in the middle of a wonton wrapper.
Fold the sides up around the meat so that you have a little bag or cup.
Press the bottom flat so that the bag doesn't fall over.
Oil racks of the steamer with peanut oil.
Place dumplings in racks.
Steam for 15 to 20 minutes in covered rack over boiling water.
Serve hot with dipping sauce.
These little gems would probably go just fine with a favorite hoisin or chili dipping sauce.
The steamer racks I recommend are the Chinese bamboo ones.
You can stack them quite nicely and they sit at just the right height above the boiling water in a wok.
The real advantage is that water will not condense on your food if you use a bamboo steamer.
