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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Rice Noodles >> Pomegranate-Shaped
Dumplings (Shao Mai)
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| 4 1/2 cups (500 g) flour,
sifted |
| 1 lb (500 g) lean boneless
pork, beef or other meat, diced
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| 3 1/2 tsp vegetable oil or
lard |
| 1 tsp shrimp eggs |
| 1 tsp rice wine |
| 3 1/2 tbsp soy sauce |
| 7 oz (200 ml) stock |
| 2 egg whites |
| 5 oz (150 g) cooked meat,
diced |
| 3 1/2 oz (100 g) canned bamboo
shoots, diced |
| 1 tbsp fresh ginger, chopped
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| 2 tbsp salt, or to taste |
| 3 1/2 oz (100 ml)sesame oil
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| 1 tbsp MSG |
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 Mix flour with egg whites and
water to make a firm dough, following
the directions for Recipe 170,
"Sauteed Dumplings, Henan Style."
Divide the dough into 50 portions
and each into a circle 5 inches
(13 cm) in diameter. Stack 10
fine pieces, one on top of the
other. Flour lightly between each
of the ten pieces. Press the end
of the rolling pin into the dough
circularly to make 1 inch (25
mm) long marks, and separate them
to avoid sticking.
- Heat the oil or lard in a wok
until the oil surface ripples.
Add the cooked meat and bamboo
shoots and stir-fry briefly. Add
the shrimp eggs, ginger, 1 tsp
of the rice wine, 1 tsp of the
salt, and 1/2 tsp of the MSG.
Continue to stir-fry 1 minute.
Remove and cool. Mix the uncooked
meat with the remaining 1/2 tsp
of MSG, 1 tsp of the rice wine,
1 tsp of the salt, soy sauce,
sesame oil and a little water.
Add the bamboo shoots and cooked
meat. Mix well. Divide the filling
into 50 portions.
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- Take a pastry circle and place
1 portion of the filling in the
center. Pull up the edges of the
pastry around the filling to make
a cylinder, leaving the top open
so the filling is visible and
the dumpling resembles a pomegranate.
repeat until all the dumplings
are made.
- Place the dumplings in a steamer
and steam for 5 minutes over high
heat. Sprinkle with the stock
and continue to steam until cooked
through. Remove and serve.
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