- 1 lb. ground pork
- 1/3 cup soy sauce
- 1/4 cup sugar
- 3 cups green onion, chopped
- 1 cup chicken broth or water, room temperature
- 1 Tbsp. sesame oil (optional)
- 1 tsp. chicken bouillon powder (optional)
- 1 Tbsp. grounded ginger (optional)
- 1-2 packages of store bought round pot sticker wraps, at room temperature
- In a medium mixing bowl, combine pork, soy sauce and sugar, stir with a pair of chopstick or a fork until mix well. Then add 1/2 cup of water at a time, stir until meat mixture blend well. Add green onion and the rest of the ingredients, stir and mix well. Set aside.
- Place about 1/2 Tbsp. of filling on the center of a wrap, gather the edge in the center and squeeze together. Lightly spray the bamboo steamer with cooking oil. Place Shu Mai 1/4-inch apart.
- Steam over boiling water for 8 minutes.
Tip: You can add vegetables into the meat mixture, such as Chinese cabbage, chives, etc. Taste great with seafood like shrimp, too.
