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This is the classic Chinese dumpling, loosely based on the recipe of Ben Wang – Burlington’s own master dumpling maker. Unfortunately, I forgot to take a picture. I guess I will have to make them again soon so I can. Oh, too bad!

Makes 50 or so

2 cups Napa cabbage, sliced finely and chopped coarsely

1 t salt

½ t baking soda

bring 2 quarts of water to a boil

boil cabbage, rinse with cold water, drain and gently press

1 lb ground pork

3 shallots, minced

1 egg

1 t salt

1 T sugar

1 T ginger, minced

1 T rice wine

1 T soy sauce

1 T sesame oil

combine all and stir

The filling can be prepared the day before and kept in the refrigerator.

Take 1 package round wonton wrappers out of the freezer at least one hour before you are ready to start making the dumplings.

To make the dumplings:

Shortly before you are ready to steam them, make the dumplings. Hold the dumpling wrapper in the palm of your hand and place one rounded teaspoon of filling in the center. Wet the edges of the wrapper with water and fold in half, pressing the two sides together – making a half circle. There are many fancier ways to wrap these, but difficult to explain without pictures. Google “how to wrap pork dumplings” and look at images.

You can put wax paper between layers if you want to stack them.

Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 10 minutes.

Serve with Ginger-Soy Dipping Sauce.

Vietnam meet Thailand in these mouth pleasures.

Makes 30.

For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market.

Mix in medium bowl:

1 block tofu, broken or cut into small pieces

¼ cup lemongrass, minced (I get this frozen at the Asian Market)

2 shallots, minced

1 t sea salt

1 t chiu chow chili oil (or any chili oil or ¼ t cayenne powder)

1 t sesame oil

2 kefir lime leaves, julienned and minced super fine

2 t kudzu powder mixed with 3 t cold water – stir and dissolve

combine all and stir

The filling can be prepared the day before and kept in the refrigerator.

Take 1 package round wonton wrappers out of the freezer at least one hour before you are ready to start making the dumplings.

NOTE: You can make these gluten free by using rice papers. Just cut them into small round circles, wet, and wrap.

To make the dumplings:

Shortly before you are ready to steam them, make the dumplings. Hold the wonton wrapper in the palm of your hand and place a half of a teaspoon of filling in the center. Cup your hand around the wonton wrapper, gathering folds up around the filling. Press the gathered folds up over the filling and together to make a ball that is pinched closed on the top. You can wet the edges of the dumpling wrapper first if you need more adhesion.

You can put wax paper between layers if you want to stack them.

Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 8 – 10 minutes.

Serve with Ginger-Soy Dipping Sauce.

Makes 30.

For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market.

Mix in medium bowl

16 ounces shrimp, raw, peeled and chopped finely

1 can water chestnuts, minced

1 T finely grated ginger

4 T minced scallions

1 T dry sherry or vermouth

2 t sesame oil

2 t tamari

1 egg

½ t salt

Pinch ground pepper (or to taste)

The filling can be prepared the day before and kept in the refrigerator. To make the filling you can either chuck everything in the food processor and blend to yield a smooth filling – or you can mince everything by hand for a chunkier filling. If you are using the food processor method, I recommend putting the whole water chestnuts in the food processor first. Then coarsely chop the shrimp and toss it in. Chop the ginger and scallions pretty well. Add the rest of the ingredients and push go. Not too long if you want a chunky filling.

Take 1 package shu mai, wonton or dumpling wrappers, round out of the freezer at least one hour before you are ready to start making the dumplings.

To make the dumplings:

Shortly before you are ready to steam them, make the dumplings. Hold the dumpling wrapper in the palm of your hand and place one rounded teaspoon of filling in the center. Cup your hand around the wonton wrapper, gathering folds up around the filling. Press the gathered folds lightly around the filling to adhere, forming a cup-shaped dumpling.

NOTE: The picture shows the dumplings pinched together at the top. I forgot to that a photo when I made them for Chinese New Year’s when I put double the filling in and left it open on the top like a cup.

You can put wax paper between layers if you want to stack them.

Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 8 minutes.

Serve with Ginger-Soy Dipping Sauce.

Shopping list for Shu Mai

steamer basket

1 pound raw shrimp

water chestnuts

ginger

dry sherry or vermouth

sesame oil

egg

tamari

salt

ground pepper

scallions

1 package shu mai, wonton or dumpling wrappers, round

wax paper