Steamed Shao Mai with Shrimp, Ginger, and Sesame Filling
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes, plus 30 minutes chilling
Yield
Serves 4 (Makes about 1 1/2 cups filling)
Ingredients
6 ounces medium shrimp, raw, peeled, and coarsely chopped2 ounces ground pork 6 water chestnuts (peeled if fresh), minced1 ½ teaspoons finely grated fresh ginger 1 ½ teaspoons dry sherry or vermouth1 ½ teaspoons cornstarch 2 teaspoons oyster sauce 1 teaspoon sesame oil ½ large egg white, lightly beaten½ teaspoon granulated sugar ¼ teaspoon table salt 2 tablespoons minced scallions (greens only)1 package wonton wrappers (see headnote)
Before You Begin
The filling amount is enough for 16 shao mai. Look for wonton wrappers in 3-inch squares. Packages with 50 wrappers per pound contain wrappers with the proper thickness.
Instructions
- Mix all filling ingredients in medium bowl; let stand about 30 minutes. Refrigerate until ready to make dumplings.
- Use a 3-inch round cookie cutter to cut square wonton wrappers into rounds. Holding the wonton skin in the cup of your hand, place two rounded teaspoons of filling in the center. Cup your hand around the wonton skin, gathering folds up around the filling. Press the gathered folds lightly around the filling to adhere, forming a cup-shaped dumpling.
- Spray a collapsible steamer basket with cooking spray. Fill large Dutch oven with enough water to come to the bottom of the steamer basket. Bring to simmer over medium-low heat; lower basket into Dutch oven. Arrange dumplings 1/2-inch apart in basket. Increase heat to high; cover and steam until the dumplings are cooked through, about 5 minutes. Serve, passing dipping sauces separately, (see related recipes).
Time
45 minutes, plus 30 minutes chillingYield
Serves 4 (Makes about 1 1/2 cups filling)Ingredients
6 ounces medium shrimp, raw, peeled, and coarsely chopped
2 ounces ground pork
6 water chestnuts (peeled if fresh), minced
1 ½ teaspoons finely grated fresh ginger
1 ½ teaspoons dry sherry or vermouth
1 ½ teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon sesame oil
½ large egg white, lightly beaten
½ teaspoon granulated sugar
¼ teaspoon table salt
2 tablespoons minced scallions (greens only)
1 package wonton wrappers (see headnote)
Ingredients
6 ounces medium shrimp, raw, peeled, and coarsely chopped
2 ounces ground pork
6 water chestnuts (peeled if fresh), minced
1 ½ teaspoons finely grated fresh ginger
1 ½ teaspoons dry sherry or vermouth
1 ½ teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon sesame oil
½ large egg white, lightly beaten
½ teaspoon granulated sugar
¼ teaspoon table salt
2 tablespoons minced scallions (greens only)
1 package wonton wrappers (see headnote)
Ingredients
6 ounces medium shrimp, raw, peeled, and coarsely chopped
2 ounces ground pork
6 water chestnuts (peeled if fresh), minced
1 ½ teaspoons finely grated fresh ginger
1 ½ teaspoons dry sherry or vermouth
1 ½ teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon sesame oil
½ large egg white, lightly beaten
½ teaspoon granulated sugar
¼ teaspoon table salt
2 tablespoons minced scallions (greens only)
1 package wonton wrappers (see headnote)
Why This Recipe Works
We cut square wonton wrappers into rounds with a cookie cutter for our shao mai recipe. Spraying a collapsible steamer basket with cooking spray prevented the delicate dumplings from sticking and made it easy to remove them when they were cooked through.
Before You Begin
The filling amount is enough for 16 shao mai. Look for wonton wrappers in 3-inch squares. Packages with 50 wrappers per pound contain wrappers with the proper thickness.
Instructions
- Mix all filling ingredients in medium bowl; let stand about 30 minutes. Refrigerate until ready to make dumplings.
- Use a 3-inch round cookie cutter to cut square wonton wrappers into rounds. Holding the wonton skin in the cup of your hand, place two rounded teaspoons of filling in the center. Cup your hand around the wonton skin, gathering folds up around the filling. Press the gathered folds lightly around the filling to adhere, forming a cup-shaped dumpling.
- Spray a collapsible steamer basket with cooking spray. Fill large Dutch oven with enough water to come to the bottom of the steamer basket. Bring to simmer over medium-low heat; lower basket into Dutch oven. Arrange dumplings 1/2-inch apart in basket. Increase heat to high; cover and steam until the dumplings are cooked through, about 5 minutes. Serve, passing dipping sauces separately, (see related recipes).
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