{"id":1143,"date":"2013-02-26T07:32:03","date_gmt":"2013-02-26T14:32:03","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=1143"},"modified":"2013-02-26T15:10:41","modified_gmt":"2013-02-26T22:10:41","slug":"favorites-shui-mai","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=1143","title":{"rendered":"Favorites: Shui Mai"},"content":{"rendered":"

The “Shui Mai” that I make are little pork-shrimp dumplings encased in a wonton wrapper, steamed, and served with a soy sauce-based dipping sauce. The spelling of “shui mai” varies according to the country or region of origin<\/a>, and the Americanization thereof. In general, they are bite-sized dumplings served on small plates.<\/p>\n

There are a lot of recipes already on the web for shui mai. I’m not offering a particularly special recipe \u2013 I’m just encouraging everyone to make shui mai because they are GOOD!<\/p>\n

My recipe for shui mai entered my repertoire in the1970s. I learned of these treats from The Chinese Cookbook<\/em> by Charles Claiborne and a clipped recipe from a magazine, way before shui mai (and pot stickers) became popular out and about. I made them just the other night when trying out the recipe for Chinese Asparagus Salad<\/a>. Once again they were wonderful!<\/p>\n

You need a steamer, either the electric kind or the stacked-bamboo type that sits in a wok<\/a>. Shui mai take a little time to make but are worth every minute.<\/p>\n

Shui Mai<\/h2>\n

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\nThis recipe makes about 40 dumplings and serves about 4 people. Usually, I serve shui mai as part of a meal, perhaps with a stir fry and rice. They aren’t a meal in themselves, they are dim sum<\/em>, a “small plate” food. If you make too many, they are great the next day!<\/p>\n