Type of Recipe:
Snack, Lunch, Dinner
Dim-Dun Gone Doughless (Shu Mai)
This is one of my favorite Chines dumpling recipes. I love the combination of chicken or pork & shrimp with the other ingredients, as well as the firm texture. Not to mention that it can be steamed without a wrapper! I mix and match a lot of the ingredients in various other dim sum recipes to make other variations like pot stickers, wontons, Shanghai dumplings, and more.
Don’t worry, I’ll share those recipes with you soon 😉
8 oz. shitake mushrooms, finely chopped
1 lb. lean, organic ground chicken or pork
1 lb. wild pink shrimp, peeled, deveined, minced
2 large garlic cloves, minced
2 heaping tsp. fresh ginger root, minced
4 large scallions, finely chopped
1/4 cup hot water
1 tsp. Vegetarian No Chicken Base
1 tsp. low-sodium soy sauce or tamari
2 tsp. toasted sesame oil
Step by Step Instructions
To prep ingredients:
Soak mushrooms in enough hot water to cover for 15-20 minutes, or until soft. Drain and rinse well. Squeeze excess water from mushrooms and finely chop.
In your stand mixer with paddle attachment, add chopped shitakes with all other ingredients.
Mix well, as a firmer texture is preferred in this recipe.
Cover and chill for 1 hour.
To shape and bake your dim sum balls:
Preheat oven to 425 degrees. Lightly spray sheet pan with clean high heat spray oil.
Using wet hands, form 1½ to 2 inch balls out of mixture (24-36 balls). Place on sheet pan and bake for 12-15 minutes.
Serve with dim sum sauce and your favorite Asian side or salad.
To shape and steam your dim sum balls:
Fit the baskets on top of each other, cover and place in wok. Pour enough water in the wok until the water line is 1+ inch below the bottom of the basket. Steam for 15-20 minutes, until filling is firm and internal temperature is 145 degrees.
Serve with dim sum sauce, soy sauce, chili sauce, sweet chili sauce, Sriracha sauce, or chili oil.