Dice the carrot, mushroom and green onion. Set aside.
Place ground pork in a bowl. Mince and add ginger. Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt. Massage with hands to mix thoroughly.
Heat the vegetable oil in a heavy skillet or wok. Stir fry pork mixture until no pink remains.
Add mushrooms and carrots. Cook to desired tenderness.
Remove pork mixture from pan to a bowl and add green onions and cooked rice. Mix in olive oil and white pepper.
Line a bamboo steamer with cheesecloth.
Take each wonton wrapper and place one tbsp of filling in the center. Wrap thumb and forefinger into an “O” shape around the wonton. Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
Place 1” of water in the bottom of the skillet or wok. Stack and place steamer over the water and cover.
When the water begins to boil, steam dumplings for 10 minutes.
Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
Serve dumplings warm with your choice of dipping sauce.
Hack: Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
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Chinese shumai dumplings are a popular dish is southern China. They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.
Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!
Place broccoli in a covered, microwave-safe container. Add a small amount of water and microwave for 2 minutes.
Place almonds in saute pan and lightly toast. Remove to a small bowl and set aside.
Combine soy sauce, sesame oil, vinegar and brown sugar in a small bowl. Set aside.
Heat oil in a saute pan. Add broccoli and stir-fry for 1-2 minutes, until tender. Push to the side of the pan.
Put garlic and ginger in the center of the pan, adding a bit more oil, if necessary, and saute for 30-60 seconds, until fragrant.
Add sauce and toss all ingredients. Top with toasted almonds.
Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. Frozen broccoli florets would also work in this recipe.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months. It can be stored in the fridge for a year or more.
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Did you know? Broccoli is a nutritional powerhouse! Check it out here!!