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)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)