Roy Yamaguchi's Shui Mai

lynnski / LA's Note:

Need an appetizer recipe that is both delicious and easy to make? This shui mai recipe uses packaged won ton skins: and the stuffed shui mais are boiled. You can even have the pork butt ground for you while shopping for the won ton wrappers. One note, the mustard-soy vinaigrette should be made an hour in advance to allow the flavors to blend. Roy Yamaguchi made these for a special event and they really went over well. The recipe was published in the LA Times, reader request column.

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Serves: 10

Yield: 20.0 shui mai

• 1 lb pork butt
• 1 cup soy sauce
• 1/2 cup sugar
• 1/8 cup ginger, grated
• 1 tablespoon garlic, grated
• 20 wonton skins
• 1 tablespoon minced chives
• 1 bunch watercress (garnish)

Mustard-Soy Vinaigrette

• 1/2 cup dry mustard
• 1 cup vinegar, rice wine
• 1 cup soy sauce

Directions:

1. Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you.
2. Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix.
3. Place 1 teaspoon of mixture in center of each won ton skin.
4. Bring the edges together and twist to seal mixture inside, using water to make skin adhere.
5. Bring enough water to a boil to cover shui mai. Drop shui mai into boiling water and cook about 5 minutes; remove from the pan.
6. To make the mustard-soy vinaigrette, place the mustard in a bowl, dilute with a small amount of red wine vinegar to form a paste.
7. Add remaining rice wine vinegar and soy sauce.
8. Let stand 1 hour to blend flavors before using.
9. Cover bottom of a platter with mustard-soy vinaigrette.
10. Arrange dumplings over the sauce.
11. Sprinkle with chives and garnish with watercress.
12. Ready to serve.