Homemade Shao-Mai Wrappers


Preparation info
  • Yields about


    3 inch wrappers. Divide the recipe in half if you want only enough wrappers for one batch of .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Shao-mai wrappers—or “skins” as they are called in Chinese—are 3-inch round, extremely thin and supple fresh dough wrappers. They are typically stamped from the same egg and water dough used to make won ton skins and Chinese egg noodles, and one can often get good results by simply cutting a square won ton skin into a round shao-mai wrapper in those places where one is available and the other isn’t. The thing to watch out for when improvising is thickness. A wrapper that is su