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Add a photoServings: 12
Ingredients
- 1 lb Grnd pork
- 1 c. Finely-minced water chestnuts
- 1 Tbsp. Soy sauce
- 1 Tbsp. Rice wine vinegar
- 1 Tbsp. Sesame oil
- 2 tsp Sugar
- 2 tsp Freshly grated ginger
- 2 Tbsp. Cornstarch
- 1 tsp Coarse salt
- 1/2 tsp Finely-grnd black pepper
- 30 x Shao mai or possibly dumpling wrappers
- Spicy Dipping Sauce see * Note
Directions
- 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 c. it loosely. Place a generous Tbsp. 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 which 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 which have been lined with wet cheesecloth. (At this point, you can chill dumplings, covered, for 2 to 3 hrs.)
- When ready to steam, fill a wok or possibly lower part of a steamer with water so which it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or possibly steamer, cover tightly, and steam dumplings for 20 to 25 min over high heat, reversing the trays after 10 min. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
- This recipe yields 30 dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 156 | |
| Calories from Fat 84 | 54% |
| Total Fat 9.33g | 12% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 291mg | 12% |
| Potassium 189mg | 5% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.73g | 0% |
| Protein 7.18g | 11% |
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