Vietnamese Shrimp and Pork Shu Mai

Shu Mai Filling

  • 1/2 lb ground pork
  • 1/2 lb raw, peeled, deveined shrimp (smallest size you can find)
  • 2 red thai chillies, scraped of seeds and membranes and minced
  • 2 T garlic-ginger paste (or 1 T each of grated ginger and minced garlic)
  • 2 T very finely minced lemongrass
  • 2 T fish sauce
  • 1/2 C minced cilantro
  • 1/4 C minced scallion

Dipping Sauce

  • 1/4 C light soya sauce (I use a Japanese seasoned soya sauce that is infused with seaweed, mushroom and various kinds of fish for extra flavour)
  • 1/2 t garlic-ginger paste
  • 2¬†scallions, minced
  • 2 T rice vinegar
  • 1 T mirin

Place thawed shrimp in a small food processor and pulse until about the same consistency as the ground pork, OR mince finely. Add all ingredients together and gently but thoroughly mix together with wet hands. Let sit for at least an hour for the flavours to meld.

Spoon a small amount of the filling into a round dumpling wrapper and gather it up in a slight twist so the wrapper pleats around the filling and just a small amount of the filling is visible. Repeat for all of your filling.

Place in a steamer basket lined with a couple lettuce or cabbage leaves. Steam for 6-7 minutes until the filling is just cooked through. Serve with dipping sauce.

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