"Pork Hash or Shu Mai are easy to make and a great introduction to dim sum. For this version, I love the Maika’i Everyday Teriyaki Marinade as an all-in-one umami-filled sauce. These are fun to eat, easy to make and are a perfect afternoon project with your kids.” - Lawrence Lau, Chef de Cuisine
- 1 package Round dumpling (gyoza) wrappers
- 1 pound ground pork
- 1 pound 21-25 peeled and deveined shrimp
- 1/4 cup Corn starch
- 1/2 cup Maika'i Everyday Teriyaki Marinade
- Defrost shrimp and cut into ½ inch pieces.
- Place pork in a bowl with cornstarch, Maka`i Everyday Teriyaki, salt and pepper. Mix well with a spatula or a gloved hand until the pork becomes sticky.
- Fold shrimp into the pork mixture.
- Taste the mixture by cooking a piece in a small frying pan or a steamer.
- Adjust the seasonings as needed and begin to fill dumpling wrappers with about 1.5 to 2 oz. of the pork and shrimp mixture.
- To fill the wrappers, load a spoon with the mixture and place the point of the spoon into the middle of the wrapper. Crumple the wrapper around the mixture being sure that most of the wrapper makes contact with the mixture and sticks. Place the wrapper and mix on a clean table or cutting board and make a flat bottom. The dumplings should be an 1 to 1.5 inches tall and be a cylinder with the same size bottom and an open top. The meat filling should be exposed on the top.
- In a well-oiled steamer tray or pie plate, steam the pork hash until fully cooked, about 8-10 minutes.
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