By Sue Lau on November 17, 2002
"Small little wontons with an open top, common to many Asian cuisines (Similar to Chinese Shao Mai). Great appetizers for Asian meals as well as entertaining."
Serving Size: 1 (651 g)
Servings Per Recipe: 1
"SHIU MAI is CHINESE, not Japanese. Other than that, it's on OK recipe. I would call this a fusion Asian dish as it uses mirin, which is from Japan and definitely not used in traditional Chinese dishes."
"I made these tonite, but they didn't come out right.. the beef fat pooled into the bottom of the dumplings, so the meat didn't adhere to the dumpling dough, and were essentially a meatball rolling around in a pasta bucket full of grease after 12 minutes of steaming on low.. I used lean beef, too, so I'm not sure why this happened.. I made sure I wrapped them tight, and they looked fabulous in the raw stage, lol.. I will try this again using ground pork next time, for I love these Polish Shu Mai (LOL).. ;).. I will not give up.."
"I did try it and no matter where it was from it still tasted good! :)"
"Ahem. Shu Mai is also eaten in Japan. Origins may be Chinese, but I would still consider it a Japanese dish. American pizza is a far cry from the original Italian pizza. This recipe sounds really good."
"I have not tried this one either but everyone should know that shu mai is not Japanese but Chinese steamed dumplings eaten in the morning along with other dim sum dishes. This person just pronounced it in cantonese and mandarin. "Shu" and "shao" means small or little."
"I've not tried this one yet,but just let you know SHU MAI is Chinese not Japanese."