Skipper Canteen’s S.E.A. Shu Mai

Ingredients

Shu Mai Filling

½ lb Boston Butt (pork), cut into 2" cubes

¼ lb shrimp pieces

¼ cup water chestnuts

2 tbsp chopped shallots

1 tbsp mung beans or edamame

¼ cup arugula (tightly packed)

½ tsp fish sauce

½ tsp Sriracha

¼ tsp coarse salt

⅛ tsp black pepper

16 wonton wrappers

Dipping Sauce

¼ cup low sodium soy sauce

1 tbsp sambal oelek

Directions

Grind Boston butt (pork), shrimp, water chestnuts, shallots, mung beans, arugula, fish sauce, Sriracha, coarse salt, and black pepper in a meat grinder or food processor.

Place appx. 2 tablespoons of filling in the center of each wonton wrapper.

Fold the sides of the wonton wrapper up and gently crimp, leaving the top of the meat exposed.

Steam in a steamer basket over a pot of boiling water for 8-10 minutes, until center of shu mai reaches 145°F.

Combine lower sodium soy sauce and sambal oelek to create the sauce, and sever with the shu mai!

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Skipper Canteen’s S.E.A. Shu Mai