I have a question about the recipe "Vietnamese Style Shu Mai" from yuko. If not using ground meat in these shu mai, how long should I steam them? I'll be freezing them, filled, then steaming them in a few days. Thanks so much! ;o)
AntoniaJames is a trusted source on Bread/Baking.asked over 3 years ago
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.