Shao Mai (Open-Faced Dumplings)

Name: Shao Mai (Open-Faced Dumplings) (燒賣)
Yield: This recipe makes 16 dumplings.
Cuisine: Chinese
Ingredients: 2 quarter-sized slices peeled ginger, minced; ½ teaspoon salt; 1½ cups finely chopped celery cabbage or Chinese cabbage; 1 tablespoon cornstarch dissolved in 3 tablespoons water; 2 tablespoons light soy sauce; 2 tablespoons dry sherry; ¼ teaspoon sugar; ¼ teaspoon salt; 1 tablespoon sesame oil; Sprinkling black pepper; 1 small whole scallion, finely chopped; 2 cups all-purpose flour; 1 cup boiling water; 1 pound ground pork; ¼ pound shrimp

燒賣

Preparation info

This recipe makes
16
dumplings.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Also known as dim siem in the Cantonese dialect, these open-faced dumplings are made with a hot-water dough. The flat wrappers are available in Chinese grocery stores, but they are easy to make at home and are far superior to the commercial ones. The Shao Mai are delectable appetizers. You may make them in advance; well covered, they will keep in the refrigerator for 2 to 3 days.

Ingredients

Asia
China
Dessert

Ingredients

Method