Shao Mai – (pork Dumplings)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Niger | Tamwt02 | 30 | Servings |
INGREDIENTS
| 1 | lb | Ground pork |
| 1 | c | Finely-chopped water |
| chestnuts | ||
| 1 | T | Soy sauce |
| 1 | T | Rice wine vinegar |
| 1 | T | Sesame oil |
| 2 | t | Sugar |
| 2 | t | Freshly grated ginger |
| 2 | T | Cornstarch |
| 1 | t | Coarse salt |
| 1/2 | t | Finely-ground black pepper |
| 30 | Shao mai or dumpling | |
| wrappers | ||
| Spicy Dipping Sauce, see * | ||
| Note |
INSTRUCTIONS
Note: See the "Spicy Dipping Sauce" recipe which is included in this collection. Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner. Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 2 to 3 hours.) When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20 to 25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce. This recipe yields 30 dumplings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B13 broadcast 01-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 14.5mg
Sodium: 509.7mg
Potassium: 77.9mg
Carbohydrates: 30.8g
Fiber: <1g
Sugar: <1g
Protein: 6.7g