Shui mai recipe

Recipe for shui mai in our easy vegetarian recipes collection.

Recipe ingredients

• 2 tablespoons peanut oil
• 1 garlic cloves
• 1 teaspoon ginger, minced
• 1 scallion, chopped
• 1 onion, coarsely chopped
• 1/2 small cabbage, coarsely chopped
• 2 teaspoons thin soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon rice wine or dry sherry
• 1 teaspoon cornstarch dissolved in 1 teaspoon cold water
• 24 dumpling wrappers, 3 inch diameter
• 1/2 cup parboiled or frozen green peas
• 10 lettuce leaves

How to make shui mai

• Place a wok over medium-high heat.
• When it begins to smoke, add the oil, then the garlic, ginger and scallion. Stir-fry 15 seconds.
• Add the onion and cabbage and stir-fry 2 minutes.
• Add the soy sauce, sesame oil, rice wine and dissolved cornstarch.
• Stir constantly until the sauce thickens, about 30 seconds.
• Remove the wok from the heat and set aside to cool.
• Place a dumpling wrapper on the work surface.
• With your fingers, completely moisten the surface of the wrapper with water.
• Place 1 tablespoon fo filling in the center.
• Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling.
• Lightly tap the dumpling on the work surface to flatten the bottom.
• Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top.
• Finally, place a green pea in the center indentation of each dumpling for a garnish.
• Cover the dumplings as tehy are finished and fill the remaining wrappers.
• Bring water to boil under a steamer.
• Place the lettuce leaves on a heat proof place and arrange the dumplings on the lettuce.
• Cover and steam for 10 minutes.
• Serve immediately with spicy soy dipping sauce.

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