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Title: Dim Sum - Shao-Mai
Categories: Chinese Dumpling
Yield: 1 Servings
| 250 | g | Ready-made shao mai wrappers |
| (available in | ||
| 2 | Stalks celery cabbage | |
| 500 | g | Boneless pork shoulder -- |
| Finely ground | ||
| 1 | tb | Chinese rice wine, or pale |
| Dry sherry | ||
| 1 | tb | Soy sauce |
| 2 | ts | Salt |
| 1 | ts | Sugar |
| 1/4 | c | Finely chopped canned bamboo |
| Shoots | ||
| 1 | tb | Corn starch |
Prepare ahead:
1. With a cleaver or heavy, sharp knife, cut off the flat ends and trim away any wilted green tops from the cabbage stalks. Wash the stalks under cold running water, then drain them thoroughly and chop into a very fine dice. Place the chopped cabbage int
2. In a bowl, combine the pork, wine, soy sauce, salt, sugar and corn starch, and, with a large spoon, mix them thoroughly together. Stir in the cabbage and bamboo shoots.
3. To fill each dumpling, place a shao mai wrapper on the palm of your hand and cup it loosely. Place one tablespoonful of the filling in the cup. Then, with your other hand, gather the sides of the wrapper around the filling, letting the wrapper pleat n
4. When all the dumplings are made, place them on a greased heatproof plate 1 1/2 cm smaller in diameter than the pot in which you plan to steam them. Cover with plastic wrap and refrigerate until you are ready to cook them - but no longer than 2-3 hour
To cook:
1. Pour enough boiling water into the lower part of a steamer to come within an inch of the cooking rack. Place the plate of dumplings on the rack. Over high heat, bring the water in the steamer to a rolling boil. Cover the pan tightly and steam for 30 m
Author's Notes: First, note that dim sum encompases a wide variety of wonderful dishes, of which dumplings is just a small part. I make these a lot, and really love them. Whenever I make them, I make plenty; after they're cooked, leftovers can be frozen and then re-steam
If the dumplings must be made in 2 or more batches, keep the finished dumplings warm as you proceed with the rest by covering them with a saucepan lid. Or they may be reheatedin the steamer for a minute or so before serving. In any case, during the steami
Difficulty : takes experiance. Precision : measure ingredients