Chinese Steamed Shao-Mai Dumplings with Young Ginge

Name: Chinese Steamed Shao-Mai Dumplings with Young Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 thin shao-mai wrappers (stamped out of thin wonton wrappers); Fresh ginger (walnut-sized piece); 1 scallion, thinly sliced into 1-inch lengths; 1/2 lb. ground pork butt; 1 tbsp. soy sauce; 2 tsp. rice wine; dry sherry; 1 tsp. sesame oil; 1/4 tsp. kosher salt; Pepper, to taste; 1/4 cup diced water chestnuts; 3 tbsp. diced carrots

Servings: persons

16 thin shao-mai wrappers (stamped out of thin wonton wrappers)
Fresh ginger (walnut-sized piece)
1 scallion, thinly sliced into 1-inch lengths
1/2 lb. ground pork butt
1 tbsp. soy sauce
2 tsp. rice wine
dry sherry
1 tsp. sesame oil
1/4 tsp. kosher salt
Pepper, to taste
1/4 cup diced water chestnuts
3 tbsp. diced carrots

1
Mince the ginger and scallion in a food processor until fine.
2
Add pork, soy sauce, wine, sesame oil, salt and pepper and mix with several on-off pulses in the processor.
3
Scrape the mixture into a bowl and add the water chestnuts.
4
Stir in one direction until mixed.
5
Put 1 scant tbsp.
6
of filling in the center of each wrapper.
7
Form the wrapper into a loose four-cornered hat, then press each corner towards the filling.
8
(The dumpling should now look like a cupcake.)
9
Next, make a circle of your thumb and first finger around the middle of the dumpling.
10
Tighten the circle gently to press the wrapper to the filling and give the dumpling an empire waist.
11
Dunk the exposed pork top into carrot cubes to decorate.
12
Steam the dumplings for 20 minutes on an oiled steamer rack and serve.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 thin shao-mai wrappers (stamped out of thin wonton wrappers), Fresh ginger (walnut-sized piece), 1 scallion, thinly sliced into 1-inch lengths, 1/2 lb. ground pork butt, and more.

Yes, Chinese Steamed Shao-Mai Dumplings with Young Ginger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Steamed Shao-Mai Dumplings with Young Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions