Shu mei (dumplings)
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Shu mei (dumplings)
  Dumplings    Poultry  
Last updated 6/12/2012 1:23:03 AM. Recipe ID 55966. Report a problem with this recipe.
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      Title: Shu mei (dumplings)
 Categories: Poultry, Meats, Oriental
      Yield: 1 Servings
      2 lb Turkey, ground
  1 1/2 ts Cornstarch (cornflour)
  1 1/2 ts Sherry, dry
      3 tb Light soy sauce
      1 tb Ginger, grated
           -or finely chopped
      6    Green onions, chopped
      6    Garlic cloves,
           -crushed, minced
           -or pressed
      1 tb Brown sugar
      1 tb Sesame oil
      1 pk Wonton wrappers
           Peanut oil

MMMMM-----------------------DIPPING SAUCE----------------------------
  1 1/2 c  Fish sauce (You may
           -want to dilute this
           -with water, depending
           -on its strength)
      1 c  Vinegar
      1 c  Sugar
      6    Garlic cloves, finely
           -minced or pressed
      1 tb Ginger, finely
           -minced or grated
      1 tb Red pepper, crushed
  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 1 1/2 - 2 T 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.
  *  Steamed dumplings (meatballs) -- This recipe is an adaptation of
  the one in "The Frugal Gourmet" by Jeff Smith. The bigger the batch,
  the better. There are never leftovers. Yield: makes 35-40.
  *  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 (I find that three racks work well) 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.
  *  The dipping sauce is an adaption of one served at the Phoenix
  Vietnamese restaurant in Saint Paul Minnesota; it was originally
  served with egg rolls, but works splendidly with these dumplings.
  *  The original recipe calls for ground pork, but I find ground turkey
  preferable.  The flavor is lighter and the calories far fewer. Pork is
  fine, though, and even hamburger could be used in a pinch.
  Kathy Marschall

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Recipe ID 55966 (Apr 03, 2005)

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