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Shu Mai Recipe

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This recipe for Shu Mai, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Jasa
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package ground chicken
lb uncooked shrimp, peeled, deveined and chopped
4 scallions, chopped
1 large carrot, shredded
2 tbsp light soy sauce
2 tbsp plum sauce
1 tbsp red chili sauce (optional)
1 tsp sesame oil
30 round wonton wrappers (approx)

Dipping Sauce:
3 tbsp rice wine vinegar
2 tbsp light soy sauce
1 tbsp honey
1 tsp sesame oil
1 tsp red chili sauce (optional)

Directions:
Directions:
In large bowl, combine all ingredients with the exception of the wonton wrappers. Place a wonton wrapper on a flat surface and put about 1 tbsp of the mixture in the middle. With a pastry brush, lightly brush edges of wrapper with water. Pull the edges of the wonton wrapper up and around the chicken mixture. Crimp opposite edges of the wonton together. Turn the shu mai half way and crimp again. Turn and crimp once more so there are now 6 crimps. The wonton should be tight around the chicken mixture, but the top will remain open. Repeat process until mixture is gone and all wontons have been filled.

Steam wontons for 7-8 minutes or until chicken mixture is fully cooked. While shu mai are steaming combine all ingredients in a small bowl for dipping sauce. Serve together and enjoy!

 

 

 

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