Search
by Ingredient

Steamed Shao-Mai Dumplings with Young Ginger

StarStarStarStarHalf star

Submitted by mrspike

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

16 16
EACH EACH WONTON WRAPPERS
shao-mai, thin *
1 1
EACH EACH GINGER
fresh, walnut-sized piece *
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thin, cut into 1-inch lengths
½ 226.8
POUND G PORK SHOULDER
ground
1 15
TABLESPOON ML SOY SAUCE, TAMARI
2 1E+1
TEASPOONS ML RICE WINE
or 2 teaspoons dry sherry
1 5
TEASPOON ML VEGETABLE OIL
sesame
¼ 1.3
TEASPOON ML SALT
kosher
1 1
X X BLACK PEPPER
to taste *
¼ 59
CUP ML WATER CHESTNUTS
fresh, diced *
3 45
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 100 53% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 279mg 12%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 20g
Vitamin A 14% Vitamin C 2%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

Email this recipe