-
1
To prepare wrappers, combine flour and hot water.
-
2
Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour.
-
3
Place on a lightly floured board, and knead for 2 minutes or so.
-
4
With palms of your hands, roll it into a long, cylindrical shape, 7 1/2 inches inches long, 1 inch in diameter.
-
5
Cut crosswise into 1/2-inch pieces; you will have 15.
-
6
If your climate is dry, keep the dough covered.
-
7
Shape these, cut-side up, into a round shape.
-
8
Flatten them with the palm or heel of your hand on a flour-dusted board.
-
9
With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3 1/2 inches in diameter, thicker in the center, thinner toward the edge.
-
10
This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll.
-
11
Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3 1/2 inch wrapper.
-
12
Prepare Filling A or B by combining the ingredients.
-
13
Place approximately 1 tablespoon filling on the center of each wrapper.
-
14
Holding the wrapper on your left fingers, encircle it from below with your right thumb and index finger, gathering the wrapper up around the filling.
-
15
Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top.
-
16
The bundle should hold together securely or it will collapse during steaming.
-
17
Pat the bottom with your left hand to make a flat base.
-
18
If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure.
-
19
Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way).
-
20
Arrange the shao mai on it.
-
21
With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first).
-
22
They will stick to the cloth, but if you wash and reuse the same cloth each time, they will not stick as much.
-
23
Serve while still hot, before the skin hardens -- as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions.
-
24
Add a few drops of sesame oil.
-
25
Advance preparation: These can be assembled in advance, frozen, and steamed just prior to serving.
