Chinese Steamed Shao-Mai Dumplings with Young Ginger Recipe

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.

No additional tips available.

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

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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.

Chinese Steamed Shao-Mai Dumplings with Young Ginger

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