Shao Mai - (Pork Dumplings)

Recipe Ingredients

1 lb	454g / 16oz	Ground pork
1 cup	146g / 5.1oz	Finely-chopped water chestnuts
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Rice wine vinegar
1 tablespoon	15ml	Sesame oil
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Freshly grated ginger
2 tablespoons	30ml	Cornstarch
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Finely-ground black pepper
30		Shao mai or dumpling wrappers
		Spicy Dipping Sauce - see * Note

Recipe Instructions

* Note: See the "Spicy Dipping Sauce" recipe which is included in this collection.

Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.

Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 2 to 3 hours.)

When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20 to 25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.

This recipe yields 30 dumplings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B13 broadcast 01-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.