Clay's Kitchen : Pasta, Noodle, and Dumpling Recipes

Pasta, Noodle, and Dumpling Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Shao Mai Dumplings 做焼麦

Recipe from: FoodFit
Servings: 50 dumplings

Shaomai (also spelled shui mai, shu mai, sui mai, sui maai, shui mei, siu mai, shao mai, siew mai or siomai) is a traditional Chinese dumpling.

For the dumplings:
1 pound ground boneless, skinless chicken breasts
1 shallot, minced
2 garlic cloves, minced
2 scallions, minced
½ cup jícama, finely diced
1 tablespoon rice vinegar
1 tablespoon minced ginger
½ teaspoon salt
1 package round wonton wrappers

For the dipping sauce:
⅓ cup low-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon minced ginger
¼ teaspoon red pepper flakes
10 lettuce or cabbage leaves for steamer

In a medium bowl, mix all of the ingredients for the dumplings, except the wonton wrappers, until well combined. To test for seasoning, cook a spoonful of the dumpling mixture in simmering water until cooked through, about 4 minutes. Remove the dumpling from the water, cool slightly, taste for seasoning and adjust. Place a few wonton wrappers on your work surface. Place a spoonful of the mixture in the center of each wrapper. Gather the wrapper around the filling to form a beggar's purse shape leaving the top slightly open and place the finished dumplings on a baking sheet. Continue filling the wrappers until all the mixture is used. Meanwhile, combine the soy sauce, sesame oil, ginger and red pepper flakes in a small bowl. Stir to combine and set aside. Line a bamboo or metal steamer with cabbage or lettuce leaves. Place the dumplings on the leaves, without letting them touch. Set the steamer in a large saucepan over an inch of simmering water and cover. Steam until wrappers are translucent, about 12 to 15 minutes. Continue with all the dumplings. Transfer the dumplings to a serving platter and serve with the dipping sauce.


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