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Pork and Cabbage Shu Mai (Steamer Basket)
Appliance: Rice Cooker - 4 cup capacity or larger with Steamer Basket.
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This recipe is part of the Dim Sum Collection
Ingredients
For the filling:
   3 cups (4 ounces) thinly sliced Napa cabbage
   1 teaspoon salt
   1/2 pound ground pork
   2 green onions, whites minced, greens thinly sliced
   1 teaspoon finely minced ginger
   1 teaspoon soy sauce
   1 tablespoon rice wine
   1/2 teaspoon cornstarch
   1/2 teaspoon sesame oil
   Dash pepper

For wrapping:
   24 gyoza or wonton wrappers (cut in rounds)


Directions
In a large bowl, toss cabbage with the salt and set aside for 5 - 10 minutes. Drain cabbage and squeeze out as much water as possible. Mix cabbage with remaining filling ingredients until well blended.

Prepare your rice cooker for steam cooking according to the manufacturer's instructions OR fill your rice cooker's inner bowl half way with water, cover and push Cook button. Use steam cooking setting, if available, and bring to a boil.

Working one at a time, moisten outer edge of a wrapper with a wet fingertip. Place about a tablespoon of filling into the center of the wrapper and pull edges upward, pleating and pinching to form a small, open basket shape, with the top of the filling exposed. Pat the bottom of the basket lightly against your work surface to flatten it a little.

Place dumplings in your rice cooker's steamer basket or a bamboo steamer, leaving about an inch between each. Carefully remove cover from rice cooker and place steamer in place. Cover, using the rice cooker's lid for built in steamer baskets, or the woven lid of the bamboo steamer. Steam over boiling water until the filling is fully cooked (160 degrees F), 5 to 8 minutes.

Serve with Soy and Vinegar Sauce.

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