| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Low-sodium soy sauce |
| 2 |
tb |
Seasoned rice vinegar |
| 2 |
tb |
Minced green onions |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced peeled fresh ginger |
| 1 |
tb |
Oriental sesame oil |
| 1/4 |
ts |
Dried crushed red pepper |
| 3/4 |
c |
Frozen petite green peas; thawed or 1/2 pound |
|
|
; fresh peas,shelled |
| 3/4 |
lb |
Uncooked shrimp; peeled, deveined |
| 2 |
|
Egg whites |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Minced fresh ginger |
| 1 |
ts |
Oriental sesame oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Dried crushed red pepper |
| 1/4 |
c |
Finely chopped green onion |
| 28 |
|
Gyoza wrappers |
INSTRUCTIONS
DIPPING SAUCE
SHAO MAI
For Sauce:
Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours
ahead. Cover and refrigerate.)
For Shao Mai:
If using fresh peas, cook in boiling salted water 2 minutes. Drain;
transfer to small bowl. Do not precook frozen peas. Puree shrimp in
processor. Add 1 egg white and next 6 ingredients. Process just until
blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas
and green onion.
Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush
wrapper with egg white. Place 1 tablespoon filling in center. Gather
wrapper around filling, leaving top of filling exposed and forming pouch.
Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours
ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)
Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place
over boiling water. Cover and steam until dough is tender and filling is
cooked, about 10 minutes. Serve with sauce.
Makes about 28.
Bon Appetit April 1993
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