Open-face Steamed Dumplings (shao Mai)

INGREDIENTS

INSTRUCTIONS

These little open-faced steamed dumplings, a popular item in dim sum
teahouses, are a special treat, for you seldom see a vegetarian
version. With their flowerlike appearance and savory filling, they  are
an attractive luncheon dish.  You can use the ready-made  wrappers,
sold in refrigerated or frozen sections of some markets  ("shu mai
skins"). "Suey gow skins" or "gyoza wrappers" are too thick  and will
dry out during steaming. Wonton wrappers can be substituted,  but trim
off the pointed corners. Better yet, prepare your own  wrappers
according to the directions below.  DIRECTIONS: =========== To prepare
wrappers, combine flour and hot  water. Knead a couple of minutes into
a smooth dough; cover and let  rest at least 1 hour. Place on a lightly
floured board, and knead for  2 minutes or so. With palms of your
hands, roll it into a long,  cylindrical shape, 7-1/2 inches inches
long, 1 inch in diameter. Cut  crosswise into 1/2-inch pieces; you will
have 15. If your climate is  dry, keep the dough covered. Shape these,
cut-side up, into a round  shape. Flatten them with the palm or heel of
your hand on a  flour-dusted board. 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. 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.
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.
Prepare Filling A or B by combining the ingredients. Place
approximately 1 tablespoon filling on the center of each wrapper.
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. Squeeze gently around the middle to make a kind of neck;  some
of the filling should emerge at the top.  The bundle should hold
together securely or it will collapse during steaming. Pat the bottom
with your left hand to make a flat base. 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.  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).  Arrange the shao
mai on it.  With the rack well above the boiling  water in a steamer,
steam for 10 minutes (if frozen, do not defrost  first). They will
stick to the cloth, but if you wash and reuse the  same cloth each
time, they will not stick as much.  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. Add a few drops of sesame oil.  Advance preparation: These
can be assembled in advance, frozen, and  steamed just prior to
serving.  Source: The Fragrant Vegetable, by Martin Stidham * Typed for
you by  Karen Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 80.8mg
Potassium: 31.7mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g