Steamed Chinese Dumplings (Shu Mai)
Why This Recipe Works
For moist and tender meat in our shu mai recipe, we used our food processor to grind boneless country-style ribs in two batches: one chunky and one fine. Once combined in the steamed dumplings’ filling, the smaller pieces helped hold the larger bits together and added a pleasant textural contrast. We used a mixture of powdered gelatin and cornstarch to keep our shu mai’s filling moist and tender, and flavored it with a liberal dose of traditional steamed Chinese dumpling recipe ingredients. For wrappers, we used square egg roll skins, which we cut into rounds with a biscuit cutter. Finally, we garnished each dumpling’s center with finely grated carrot and served our shu mai with a quick dash of chili oil.