6 Reviews of Shu Mai (Japanese Steamed Wontons)

From: saternoutlaw

On Jun 20, 2007

I did try it and no matter where it was from it still tasted good!

From: steve in FL

On Dec 28, 2007

I made these tonite, but they didn't come out right.. the beef fat pooled into the bottom of the dumplings, so the meat didn't adhere to the dumpling dough, and were essentially a meatball rolling around in a pasta bucket full of grease after 12 minutes of steaming on low.. I used lean beef, too, so I'm not sure why this happened.. I made sure I wrapped them tight, and they looked fabulous in the raw stage, lol.. I will try this again using ground pork next time, for I love these Polish Shu Mai (LOL).. .. I will not give up..

From: Andie H

On Nov 16, 2003

I've not tried this one yet,but just let you know SHU MAI is Chinese not Japanese.

From: Tomo TheCat

On Jul 21, 2004

Ahem. Shu Mai is also eaten in Japan. Origins may be Chinese, but I would still consider it a Japanese dish. American pizza is a far cry from the original Italian pizza. This recipe sounds really good.

From: Fiona F.

On Feb 13, 2008

SHIU MAI is CHINESE, not Japanese. Other than that, it's on OK recipe. I would call this a fusion Asian dish as it uses mirin, which is from Japan and definitely not used in traditional Chinese dishes.

From: monkeyu4

On Mar 3, 2004

I have not tried this one either but everyone should know that shu mai is not Japanese but Chinese steamed dumplings eaten in the morning along with other dim sum dishes. This person just pronounced it in cantonese and mandarin. "Shu" and "shao" means small or little.