Shao Mai Recipe
Shao Mai is a yummy traditional Chinese dumpling that your family will fall in love with! Serve it as part of a grand breakfast or brunch or even serve it with tea for a change!! The Shao Mai is a regular part of our breakfast menu. Try it and you will understand why its so popular at my place!
Ingredients
4 dried black mushrooms
2 cups hot water
10 oz. pork loin
1 oz. pork fat
1/2 (4-oz.) can bamboo shoots or water chestnuts, drained
Marinade:
1/2 teaspoon rice wine or dry sherry
1 teaspoon sesame oil
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon cornstarch
1 egg, beaten
30 round or square wonton skins
1/2 carrot, chopped in 1/8-inch pieces
About 30 fresh Chinese parsley leaves, chopped
4 to 6 cups boiling water
Directions
Soak dried mushrooms in 2 cups hot water until soft, 15 to 20 minutes.
Drain, remove hard stems and chop mushrooms very fine with a cleaver.
Finely dice pork loin, pork fat and bamboo shoots or water chestnuts.
Combine marinade ingredients in a medium bowl.
Add diced mushrooms, pork loin, pork fat and bamboo shoots or water chestnuts.
Stir about 5 minutes to mix well.
If using square wonton skins, trim corners and edges to make circles.
Divide pork mixture into 3 equal sections.
Divide each section into 10 equal portions.
Place 1 portion in center of each circle.
Pleat skin around filling to make a little pouch, leaving top open.
Dip a teaspoon in water and smooth filling.
Sprinkle carrot and Chinese parsley leaves on filling.
Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
Cover steamer.
Pour 4 to 6 cups boiling water into a wok or large pot.
Place steamer over boiling water.
Steam over high heat 6 to 8 minutes.
Repeat with remaining dumplings.
Drain, remove hard stems and chop mushrooms very fine with a cleaver.
Finely dice pork loin, pork fat and bamboo shoots or water chestnuts.
Combine marinade ingredients in a medium bowl.
Add diced mushrooms, pork loin, pork fat and bamboo shoots or water chestnuts.
Stir about 5 minutes to mix well.
If using square wonton skins, trim corners and edges to make circles.
Divide pork mixture into 3 equal sections.
Divide each section into 10 equal portions.
Place 1 portion in center of each circle.
Pleat skin around filling to make a little pouch, leaving top open.
Dip a teaspoon in water and smooth filling.
Sprinkle carrot and Chinese parsley leaves on filling.
Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
Cover steamer.
Pour 4 to 6 cups boiling water into a wok or large pot.
Place steamer over boiling water.
Steam over high heat 6 to 8 minutes.
Repeat with remaining dumplings.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
