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
| Dried black mushrooms | 4 | |
| Hot water | 2 Cup (16 tbs) | |
| Loin pork | 10 Ounce | |
| Pork fat | 1 Ounce | |
| Water chestnuts | 1/2 Can (10oz), drained | |
| 1/2 teaspoon rice wine or dry sherry | ||
| Sesame oil | 1 Teaspoon (Marinade:) | |
| Salt | 1 Teaspoon (Marinade:) | |
| Sugar | 1/4 Teaspoon (Marinade:) | |
| Pepper | 1/4 Teaspoon (Marinade:) | |
| Cornstarch | 1 Tablespoon (Marinade:) | |
| Egg | 1 , beaten (Marinade:) | |
| 30 round or square wonton skins | ||
| 1/2 carrot, chopped in 1/8-inch pieces | ||
| Chinese parsley | 30 , chopped (Marinade:) | |
| Boiling water | 6 Cup (16 tbs) (Marinade:) | |
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.
Chef
