Roy Yamaguchi's Shui Mai
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
20 shui mai
- Serves:
- 10
ingredients
- 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
- Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you.
- Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix.
- Place 1 teaspoon of mixture in center of each won ton skin.
- Bring the edges together and twist to seal mixture inside, using water to make skin adhere.
- 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.
- 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.
- Add remaining rice wine vinegar and soy sauce.
- Let stand 1 hour to blend flavors before using.
- Cover bottom of a platter with mustard-soy vinaigrette.
- Arrange dumplings over the sauce.
- Sprinkle with chives and garnish with watercress.
- Ready to serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.