Roy Yamaguchi's Shui Mai

1. 1

   Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you.

2. 2

   Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix.

3. 3

   Place 1 teaspoon of mixture in center of each won ton skin.

4. 4

   Bring the edges together and twist to seal mixture inside, using water to make skin adhere.

5. 5

   Bring enough water to a boil to cover shui mai.

6. 6

   Drop shui mai into boiling water and cook about 5 minutes; remove from the pan.

7. 7

   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.

8. 8

   Add remaining rice wine vinegar and soy sauce.

9. 9

   Let stand 1 hour to blend flavors before using.

10. 10

    Cover bottom of a platter with mustard-soy vinaigrette.

11. 11

    Arrange dumplings over the sauce.

12. 12

    Sprinkle with chives and garnish with watercress.

13. 13

    Ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.