Steamed Shao-Mai Dumplings with Young Ginger
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | pound |
pork shoulder
ground |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | teaspoons |
rice wine
or 2 teaspoons dry sherry |
|
| 1 | teaspoon |
vegetable oil
sesame |
|
| ¼ | teaspoon |
salt
kosher |
|
| 1 | x |
black pepper
to taste |
*
|
| ¼ | cup |
water chestnuts
fresh, diced |
*
|
| 3 | tablespoons |
carrots
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| 226.8 | g |
pork shoulder
ground |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
rice wine
or 2 teaspoons dry sherry |
|
| 5 | ml |
vegetable oil
sesame |
|
| 1.3 | ml |
salt
kosher |
|
| 1 | x |
black pepper
to taste |
*
|
| 59 | ml |
water chestnuts
fresh, diced |
*
|
| 45 | 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.
