Source: Pacific Bounty, Hawaii Cooks with Roy Yamaguchi; 1994; pg 155
Another source at http://chinesefood.about.com/od/dimsumdumplings/r/shumaidumpling.htm
gives a virtually exact recipe--the wording of the directions varies slightly, but the ingredients are the same. Only the 'author' is different. Hmmm....
These were good, but the recipe was rather time consuming. Also, they are best cooked right before serving, but stuff them too far ahead and risk sogginess. I would not stuff them more than 5-6 hours ahead. I would make them again, but with the following changes:
1. Cut the recipe in half! "Serves 4" was more like serves 12 (generous appetizers for 7 , main course for 2 the next day). I used the entire package of wonton skins and tossed out about 1 1/2 cups of leftover filling.
2. Remove any liquid pooled at the bottom of the stuffing so dumplings don't get soggy.
3. Think about wrapping methods. I used two methods with different results. A tight package like that illustrated--with a fairly tight twist at the top--held together well, but some of the tops were a little chewy and tough. A looser package with four seams and no twist was faster to make and better looking (though most of the aesthetics were lost after cooking). The second method made a much more delicate tasting dumpling which some diners preferred.
4. Cooking in a large water filled wok actually worked better than a pasta pot and was just as fast. It was easier to fish the dumplings out and they had more room in the wok.
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