Steamed Shao-Mai Dumplings with Young Ginger

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30 minutes Prep: 10 minutes Cook: 20 minutes

100 calories per serving view nutrition facts

Ingredients

16	each	wonton wrappers	shao-mai, thin
1	each	ginger	fresh, walnut-sized piece
1	each	scallions, spring or green onions	thin, cut into 1-inch lengths
1/2	pound	pork shoulder butt	ground
1	tablespoon	soy sauce
2	teaspoons	rice wine	or 2 teaspoons dry sherry
1	teaspoon	vegetable oil	sesame
1/4	teaspoon	salt	kosher
1	x	black pepper	to taste
1/4	cup	water chestnuts	fresh, diced
3	tablespoons	carrots	diced

Directions

Mince the ginger and scallion in a food processor until fine.

Add pork, soy sauce, wine, sesame oil, salt and pepper and mix with several on-off pulses in the processor.

Scrape the mixture into a bowl, and add the water chestnuts.

Stir in one direction until mixed.

Put 1 scant tablespoon of filling in the center of each wrapper.

Form the wrapper into a loose four-cornered hat, then press each corner towards the filling.

The dumpling should now look like a cupcake.

Next, make a circle of your thumb and first finger around the middle of the dumpling and tighten the circle gently to press the wrapper to the filling and give the dumpling an empire "waist".

Dunk the exposed pork top into carrot cubes to decorate.

Steam the dumplings for 20 minutes on an oiled steamer rack and serve.

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