Four Color Shao-My

Name: Four Color Shao-My (Ssu se shao mai)
Cuisine: Chinese
Ingredients: 2 tablespoons dry shrimp (soaked and chopped); 2 tablespoons ham (chopped); 2 tablespoons cooked spinach, finely chopped; ¼ teaspoon black pepper; 2 tablespoons dry black mushroom (soaked and chopped); 2 teaspoon cornstarch; 1 tablespoon sesame oil; ½ tablespoon soy sauce; 1-½ teaspoons salt; ½ cup bamboo shoots (chopped) or Napa cabbage; ½ cup bamboo shoots (chopped) or Napa cabbage; 10 oz. pork (ground); 10 oz. pork (ground); 1 egg; ½ cup boiling water; 2 cups wheat flour (all purpose); 2 cups wheat flour (all purpose)

Ssu se shao mai

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 cups wheat flour (all purpose)
1 egg
½ cup<

Asia
Taiwan
Dessert

Method

Place flour in bowl, add the boiling water, mix with chopsticks thoroughly, then add egg, mix again and knead until smooth.
Mix the pork, bamboo shoots, soy sauce, salt, cornstarch, sesame oil and black pepper in a bowl very thoroughly.
Remove the dough to lightly floured board. Knead and divide it into 30 small pieces. Roll each out 2” in diameter, p