SEA LEGS® Amphibious Shu Mei
- 1 ½ Lb
- 1/4 cup Green onion, chopped
- 1 cup Bok choy, thinly sliced
- 2 cloves Garlic, minced
- 1 Tbsp Fresh ginger, minced or grated
- 2 each Egg Whites
- 2 tsp Corn starch
- 2 Tbsp Lemon juice
- 1/2 Tbsp Salt
- 2 Tbsp Oyster sauce
- 1 tsp Sesame oil
- 15 - 20 each Wonton skins
Pulse SEA LEGS® Surimi and all remaining ingredients except wonton skins in a food processor until combined. Mixture should be smooth but still have texture.
To assemble dumplings, place a stack of wonton skins on the table in front of you and cover with a damp paper towel.
Hold a wonton wrapper in your hand and drop 1 level tablespoon of filling in to the center of the wrapper.
Gather the edges of the wrapper together using your free hand and pinch the edges together in the middle, leaving a small portion of filling exposed. The sides will naturally pleat to form somewhat of a spiral shape.
Gently work around the edge of the shu mei with the free hand securing any loose portions, tap the bottom on the table to stabilize the dumpling and press down any filling escaping through the top of the dumpling. Repeat with remaining wrappers until you are out of filling.
To cook shu mei, lightly oil the bottom of an electric or bamboo steamer and cook for 8-10 minutes until filling is heated through and wrapper is tender.
Serve shu mei with your favorite dipping sauce.