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1
Cut away and discard any membranes or peripheral fat from the chicken breast.
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2
Place the breast on a flat surface and cut it into the thinnest possible slices.
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3
Stack the slices and cut them into very thin shreds.
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4
Cut the shreds into very fine cubes.
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5
Chop the cubes with a cleaver or a heavy sharp knife.
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6
Or blend the meat in a food processor, but do not process to a paste.
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7
Chop the shrimp by hand or in the container of a food processor until it has the same consistency as the chicken.
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8
Combine the chicken and shrimp in a mixing bowl and add the egg white.
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9
Add the cornstarch, salt, sugar and soy sauce and blend.
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10
Blend the ginger and wine.
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11
Squeeze to extract the liquid.
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12
Discard the ginger.
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13
Add the liquid to the chicken and shrimp mixture.
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14
Beat briskly about five minutes.
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15
Add the green onion and coriander and blend well.
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16
If the won-ton skins are square, cut them into rounds or circles.
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17
To do this, stack the won-ton skins and cut them into circles about three inches in diameter.
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18
Cut around with a cleaver, a sharp knife or a three-inch biscuit cutter.
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19
Hold one round won-ton skin in the hand and fill the center with one tablespoon of the filling.
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20
Bring up the edges of the won ton skin to enclose the filling all around, but leaving the top of the meat mixture exposed.
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21
Smooth over the top.
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22
As the shu mai are filled, arrange them open side up on a steamer rack without crowding.
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23
Bring water to a boil in the bottom of a steamer rack.
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24
Place the rack with shu mai over the boiling water and cover tightly.
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25
Let steam eight minutes.
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26
A sauce is not essential for shu mai, but if desired, vinegar, soy sauce, Sichuan paste and hot mustard may be added.
