Shao mai
Recipe for shao mai
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Recipe intro
shao mai is a popular Chinese dumpling dish that originated in the Guangdong province. These delectable bite-sized treats are traditionally made with a filling of ground pork, shrimp, and various seasonings, wrapped in a thin wonton wrapper and steamed to perfection. The result is a flavorful and juicy dumpling with a delicate and slightly chewy texture. Shao mai is often enjoyed as a dim sum favorite, and its popularity has spread worldwide due to its irresistible taste and elegant presentation.Keywords: Shao mai, Chinese dumplings, Guangdong cuisine, dim sum, steamed
shao mai details
INGREDIENTS:Makes 20
100g prawns, remove shells, cleaned and diced
140g minced meat (pork or chicken)
1 stalk spring onions, chopped
20 pcs. round dumpling skins
Seasoning:
1/2 tsp salt
1 tbsp corn starch
1/2 tsp sesame oil
1/2 tsp sugar
1/4 tbsp light soy sauce
Dash of pepper
1 tsp rice wine (optional)
1 tsp chicken granules/ stock
Granishing:
One no. cooked salted egg yolk
METHOD:
- Combine prawns, minced meat, spring onions and all seasoning into a bowl. Stir the mixture with a spoon until ingredients are well mixed. Chill for 1 hour.
- Wrap filling up with dumpling skins. Shape each nicely into shao mai.
- Mash cooked salted egg yolk. Garnish top of each shao mai with mashed yolk.
- Steam shao mai at rapid boiling water for 10 minutes or until cooked.
- Serve while still hot. Alternatively, store shao mai in an air-tight container and freeze. Reheat by steaming or microwave and serve as breakfast.
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