Shu Mei with Hello Kitty

August 11, 2014

Author: KatieChin

I love Hello Kitty so much I wanted to share my love for her in my most recent You Tube Video. Dim Sum literally translates as “to touch the heart” so it seemed only natural to showcase my love of Hello Kitty while making shu mei, a staple at dim sum restaurants. Check out the video here and subscribe to my Chef Katie Chin You Tube channel!

In case you didn’t know, Shu Mei is the open-faced dumpling loaded with chicken or pork and shrimp as well as fresh ginger, black mushrooms, scallion, minced carrot and sesame oil. It’s steamed so it’s incredibly healthy and each bite is tender, savory and delicious. Although it seems hard to make, it’s really quite easy once you get the hang of it as you’ll see in the video.

Make sure to watch my video to learn how to make Shu Mei and catch all the cute Hello Kitty cameos while you’re at it. Let’s just say she makes a Smart exit!

Ingredients

4 medium dried black mushrooms

1/1/2 teaspoons salt, divided

10 ounces medium shrimp, peeled and deveined

10 ounces skinless, boneless chicken breast

1/8 teaspoon white pepper

1/2 teaspoon sesame oil

1/2 egg white

1 tablespoon cornstarch

2 teaspoons vegetable oil

1 teaspoon finely chopped ginger

2 tablespoons finely chopped carrot

4 tablespoons finely chopped onion

3 tablespoons light soy sauce

1/2 teaspoon sugar

1 tablespoon chopped green onion with tops

18 shu mei wrappers

Instructions

Soak the mushrooms in hot water for 15 to 20 minutes or until soft. Rinse them in cold water and drain. Squeeze out any excess water. Remove and discard the steams and cut the mushrooms into 1/4-inch pieces.
Pour two cups warm water in a bowl. Add one teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.
Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, make the marinade by mixing the pepper, sesame oil, egg white, cornstarch, vegetable oil, remaining 1/2 teaspoon salt, ginger, carrot and onion. Add the chicken, shrimp and mushrooms. Mix well and set aside.
To make the dipping sauce, mix the soy sauce, sugar, 1 tablespoon water and the chopped green onion in a small bowl.
Place one tablespoon of the chicken and shrimp mixture in the center of the a shu mai wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mai wrappers.
Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.