Steamed Shao-Mai Dumplings with Young Ginger
16 ea Wrappers, shao-mai, thin -- (stamped out of thin -- wonton wrappers) 1 ea Ginger, fresh, -- walnut-sized piece 1 ea Scallion, thin, cut into -- 1-inch lengths 1/2 lb Pork but...
Ingredients
- 16ea wrappers, shao-mai, thin
- 1tbsp sauce, soy
- 2tsp wine, chinese, rice or
- 2tsp sherry, dry
- 1tsp oil, sesame
- 1/4tsp salt, kosher
Directions
- 1
16 ea Wrappers, shao-mai, thin -- (stamped out of thin -- wonton wrappers) 1 ea Ginger, fresh, -- walnut-sized piece 1 ea Scallion, thin, cu
- 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 tablespoon of filling in the center of each wrapper
- 6
form the wrapper into a loose four-cornered hat, then press each corner towards the filling
- 7
The dumpling should now look like a cupcake
- 8
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 t