Shao Mai

Name: Shao Mai
Ingredients: 2 spring onions, finely chopped; 4 dried mushrooms, stems discarded and softened in warm water, finely chopped; 500 gm minced pork; 60 ml (1/4 cup) fresh coriander leaves, chopped fine; 30 ml (2 tablespoons) Tianjin Preserved Vegetables, chopped fine; 15 ml (1 tablespoon) fresh ginger, finely chopped; 5 ml (1 teaspoon) corn starch; 45 ml (3 tablespoons) light soy sauce; 15 ml (1 tablespoon) oyster sauce; 1 egg; Wonton wrappers, Hong Kong style = square ones; Dumpling wrappers, Shanghai style = round ones; Dipping sauce 1:; 75 ml (5 tablespoons) light soy sauce; 2,5 ml (1/2 teaspoon) sugar; 30 ml (2 tablespoons) black rice vinegar; 75 ml (5 tablespoons) water; 15 ml (1 tablespoon) finely chopped lemon grass; Dipping sauce 2:; 75 ml (5 tablespoons) soy sauce; 15 ml (1 tablespoon) fresh coriander leaves, chopped fine; 2,5 ml (1/2 teaspoon) grated ginger; 15 ml (1 tablespoon) spring onion, finely chopped; 15 ml (1 tablespoon) sesame oil; 15 ml (1 tablespoon) hot chili paste (or to taste)

Shao Mai are Chinese “open faced” dumplings steamed until tender with the succulent moist pork filling exposed, so that the eye can appreciate even before the first bite. These tender morsels make for a great appetizer.

Published 21 July 2024

Ingredients

2 spring onions, finely chopped
4 dried mushrooms, stems discarded and softened in warm water, finely chopped
500 gm minced pork
60 ml (1/4 cup) fresh coriander leaves, chopped fine
30 ml (2 tablespoons) Tianjin Preserved Vegetables, chopped fine
15 ml (1 tablespoon) fresh ginger, finely chopped
5 ml (1 teaspoon) corn starch
45 ml (3 tablespoons) light soy sauce
15 ml (1 tablespoon) oyster sauce
1 egg
Wonton wrappers, Hong Kong style = square ones
Dumpling wrappers, Shanghai style = round ones
Dipping sauce 1:
75 ml (5 tablespoons) light soy sauce
2,5 ml (1/2 teaspoon) sugar
30 ml (2 tablespoons) black rice vinegar
75 ml (5 tablespoons) water
15 ml (1 tablespoon) finely chopped lemon grass
Dipping sauce 2:
75 ml (5 tablespoons) soy sauce
15 ml (1 tablespoon) fresh coriander leaves, chopped fine
2,5 ml (1/2 teaspoon) grated ginger
15 ml (1 tablespoon) spring onion, finely chopped
15 ml (1 tablespoon) sesame oil
15 ml (1 tablespoon) hot chili paste (or to taste)

Method

Combine all the filling ingredients and mix well. Set aside for 20 minutes.
Make the dipping sauces. Combine the ingredients for each one of the sauces and serve in dipping bowls.
To shape the dumpling. Make a circle with thumb and first finger of one hand and position a dumpling wrapper centrally over the circle. Place about 2 teaspoons of the filling in the centre of the wrapper, and gently push the dumpling through the circle so that the wrapper becomes pleated around the sides of the dumpling filling. You should have a cup shaped dumpling with the filling exposed.
Brush the rack of a steamer basket with vegetable oil and place the dumpling in the basket, not allowing the dumplings to touch. Bring water to the boil in the steamer base. Set the steamer basket in the steamer and steam the dumplings until the filling is firm. (8 to 10 minutes)
Transfer the dumplings to a serving plate and serve with the dipping sauces.