Title: Shao-Mai (Steamed Pork Dumplings, Cantonese Style)
Categories: Pork Dumpling Chinese
Yield: 1 Servings

1/2	lb	Ready-made shao mai
		Wrappers (available in
		Chinatown or many oriental
1	ts	Chinese rice wine -- or pale
		Dry sherry
1	ts	Soy sauce
2	ts	Salt
2		Stalks celery cabbage
1	ts	Sugar
1	lb	Boneless pork shoulder
		Finely ground
1/4	c	Finely chopped canned bamboo
		Shoots
1	ts	Corn starch

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 into a kitchen towel or double layer of cheesecloth and squeeze it firmly to extract as much of its moisture as possible.

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.

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 naturally. Squeeze the middle gently to make sure that the wrapper fits firmly against the filling, and to give the cylinder a faintly wasp-waisted look. Tap the dumpling to flatten its bottom so it can stand upright.

When all the dumplings are made, place them on a greased heatproof plate 1/2 inch 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 to 3 hours.

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 minutes.

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 reheated in the steamer for a minute or so before serving. In any case, during the steaming process, it is wise to keep a kettle of boiling water at hand if the water in the steamer boils away and needs replenishing.

Serve the dumplings on the steamer plate set directly on a platter or, with chopsticks, tongs or a slotted spoon, transfer the finished dumplings to a heated platter.

For a dipping sauce, pour about 4 parts soy sauce in a small bowl with one part vinegar, a splash of sesame oil, and a little finely sliced scallion for garnish.

Recipe By : margoli@watson.ibm.com (Larry Margolis)

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