- 30 shao-mai wrappers , 3 inches in diameter and no more than 1/32-inch thin
- 8 larges water chestnuts, fresh is best
- 1 1/2 fresh ginger , walnut-size nuggets
- 1 scallion , hefty or 2 thin whole scallions, cut into 1- inch lengths
- 1 lb ground pork butt
- 2 tbsps thin (regular) soy sauce
- 1 tbsp chinese rice wine or quality, dry sherry
- 1/2 tsps coarse kosher salt
- 2 tsps Chinese or Japanese sesame oil
- 1 /8 tsp freshly ground black pepper
- 5 tbsps tiny fresh carrot cubes, cut 1/8-inch square
- 1 1/2 tbsps , thin (regular) soy sauce
- 1 tsp (scant) white vinegar
- 1/4 tsps , Chinese or Japanese sesame oil
- 1 pinch of sugar
- 1 tsp finely chopped fresh garlic
Mix the liquid ingredients and the sugar. Add the garlic and stir to blend. Let stand 5-10 minutes before using to give garlic time to permeate the soy.
To make the filling
- 6-8 large water chestnuts, fresh is best
- 1 ½ walnut-size nuggets fresh ginger
- 1 hefty or 2 thin whole scallions, cut into 1-inch lengths
- 1 pound ground pork butt
- 2 tbsp. thin (regular) soy sauce
- 1 tbsp Chinese rice wine or quality, dry sherry
- ½ tsp coarse kosher salt
- 2 tsp Chinese or Japanese sesame oil
- 1/8 tsp freshly ground black pepper
Peel fresh water chestnuts, blanch canned water chestnuts in plain boiling water for about 15 seconds, then drain and rush under cold water until chilled. Chop the water chestnuts by hand to a neat, peppercorn-size dice.
Mince the ginger and scallion in a work bowl of a food processor fitted with a steel knife, scraping down as necessary until fine. Distribute the pork around the blade, add the remaining filling ingredients, then process on-off turns to blend. Do not over process to a paste.
Shaping the dumplings:
Arrange the filling, the wrappers, a saucer with the carrots, and a tablespoon side by side on your work surface. Keep the wrappers covered as you work. Line a baking sheet with silicon parchment paper if working in advance. If steaming immediately, oil the rack of a bamboo steamer or the surface of a heatproof plate at least 1 inch smaller in diameter than the your steamer with an even film of sesame oil, so the dumplings will not stick once steamed.
Fill and shape the dumplings one by one. Place 1 scant tablespoon filling in the center of the wrapper. Bring the wrapper up around the filling, so it has a ‘waist.’ Then, turn the dumpling over and gently press the meat to the carrots so a crown of the tiny cubes will adhere to the top.
Add dumplings to the steamer, cover, and steam 25 minutes. Turn off the heat and let the steam subside several minutes before slowly lifting the lid and removing the dumplings.
Dribble the top of each dumpling with 1/8-1/4 tsp Garlic Soy Dip. Serve immediately.
Ingredients for garnish:
- About 5 tbsp tiny fresh carrot cubes, cut 1/8-inch square
- Garlic-soy Dip
- 1 ½ tbsp thin (regular) soy sauce
- 1 scant tsp white vinegar
- ¼ tsp. Chinese or Japanese sesame oil
- pinch sugar
- 1 tsp finely chopped fresh garlic
Source: The Modern Art of Chinese Cooking, Barbara Tropp, William Morrow
