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Steamed Cantonese Pork Shu Mai


6.5" Grilled-Ready Par-Baked
Steamed Cantonese Pork Shu Mai

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Original Recipe Serves 12
Prep Time 45 min
Cooking Time 11 min


20 each  6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
3 each  Eggs , lightly beaten 
1 lb. Ground Pork  
1/2 cup Oyster Mushrooms , minced 
1/2 cup  Red Pepper , minced 
1/4 cup  Scallions , finely sliced 
4 cloves  Garlic , minced 
1 Tbsp. Dark Soy Sauce  
 Carrot , small dice , as needed 
 Scallions , thinly sliced , as needed 
3 cups Sweet Soy Sesame Sauce , see related recipe   


1.) Cut 2 ¼” rounds out of each tortilla, making 60 rounds. To create the dumpling cups, dip your fingers into the egg wash, then, working on a flat surface, fold up and crimp the edges of the tortilla rounds in close succession until a cup has formed. Place the dumpling cups on a parchment lined baking tray and refrigerate for at least 5 minutes.

2.) Meanwhile, mix together the pork, mushrooms, red pepper, scallions, garlic, and dark soy sauce until well combined.

3.) Once the dumpling cups have set up, place 2 tsp. of the mixture into the center of each tortilla cup. Reserve refrigerated.

4.) To serve: Steam five dumplings for 11 minutes or until cooked through. Garnish with carrots and scallions and serve with 2 oz. of Sweet Soy Sesame Sauce.

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