≡   Categories
Roy Yamaguchi's Shui Mai

1 lb pork butt
1 cup soy sauce
12 cup sugar
18 cup ginger, grated
1 tablespoon garlic, grated
20 wonton skins
1 tablespoon minced chives
1 bunch watercress (garnish)
12 cup dry mustard
1 cup vinegar, rice wine
1 cup soy sauce


Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you. Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix. Place 1 teaspoon of mixture in center of each won ton skin. Bring the edges together and twist to seal mixture inside, using water to make skin adhere. Bring enough water to a boil to cover shui mai. Drop shui mai into boiling water and cook about 5 minutes; remove from the pan. To make the mustard-soy vinaigrette, place the mustard in a bowl, dilute with a small amount of red wine vinegar to form a paste. Add remaining rice wine vinegar and soy sauce. Let stand 1 hour to blend flavors before using. Cover bottom of a platter with mustard-soy vinaigrette. Arrange dumplings over the sauce. Sprinkle with chives and garnish with watercress. Ready to serve.

Source: www.food.com