Simple Shu Mai (steamed dumplings)

Every once in a while I'm not feeling a full blown Sunday dinner, so appetizers typically suffice. Instead of making nachos or pizza rolls or other frozen apps, I like to whip up something a little more healthy. One of my favorites (and Joe's - his record is 32 in one sitting!) is Shu Mai, Chinese steamed dumplings. In my interpretation, I use ground turkey instead of pork They're quick and easy to make and make great leftovers for snacking!

Little pouches of steamed goodness.

Ingredients:
1 1/2 lbs of lean ground turkey
2 tbsp corn starch
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp rice wine vinegar
1 tbsp mirin
1/2 tbsp lemon juice
1 tbsp low sodium soy sauce
1/2 tsp sriracha
1/4 cup green onion, thinly sliced
1/4 tsp salt
1/4 tsp pepper
1 lb package wonton wrappers

In a large bowl, mix the turkey, corn starch (to thicken the mixture), garlic, ginger, vinegar, mirin, lemon juice, soy sauce, sriracha, onion, salt and pepper until thoroughly combined. Cover with plastic wrap and refrigerate for 20 minutes.

Once the filling mixture has had a chance to marinate, place your wonton wrappers on a clean counter and spoon about a tbsp of filling onto each one (you'll probably need to do this in batches since there are about 50 wrappers in the package). Now comes the tricky - or not so tricky - part, depending on how you fold the wrappers. Dip your finger in a cup of water and wet the edges of each wrapper to ensure a good seal when you fold them.

Folded and ready for the steamer!

There are two ways that I typically fold them: classic wonton style or "x" shaped pouches. If you want to fold it like a regular wonton, start by pressing the opposite corners together, forming a triangle. Then bring the two bottom corners together (it should look like an oversized tortellini). The "x" shaped pouches are formed by bringing all of the corners up to the middle and pressing the edges to seal (featured in the photos).

When you're done filling and folding, it's time to steam! I use a standard veggie steamer to cook my dumplings, but if you have a bamboo steamer go ahead and use that (it's on my wish list lol). Place your steamer in a deep pot and fill with water until it reaches about 1/4 inch below the steamer. Spray the steamer with non-stick cooking spray and bring the water to a boil. Once the water is boiling, place your dumplings in the steamer and cook for 8-10 minutes (you'll have to do this in batches too depending on the size of your steamer). The dumplings should have a glossy look and the filling should be firm and fully cooked before serving.

Voila! Shu Mai in no time at all. I typically serve it with soy sauce or sweet and sour sauce for dipping. You can make them with pretty much any type of meat (pork is standard) and vary the spices/marinade to your taste. And like I mentioned before, they're great as an appetizer or a meal - just ask Joe!

- "Jess" a Pinch