Open-face steamed dumplings (shao mai)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Open-face steamed dumplings (shao mai)
  Dumplings    Vegetarian    Chinese    Appetizers  
Last updated 6/12/2012 12:45:31 AM. Recipe ID 5343. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Open-face steamed dumplings (shao mai)
 Categories: Vegetarian, Chinese, Appetizers
      Yield: 15 Servings
    2/3 c  All-purpose flour
      2 tb -Hot water, plus:
      2 ts -Hot water

MMMMM-------------------------FILLING A------------------------------
      5 oz Regular or firm tofu
           -- mashed
  1 1/2 ts Tientsin preserved cabbage
           -- minced (packed)
      1 tb Presoaked & minced tree ears
      1 tb Presoaded & minced lily buds
      3 tb Black or shiitake mushrooms
           -- (presoaked & minced)
  1 1/2 ts Green onion, minced
      1 ts Sesame oil
      1 ts Vegetable oil
    1/8 ts Salt
      2 ts Soy sauce

MMMMM-------------------------FILLING B------------------------------
      3 tb Water chestnuts, minced
      3 tb Black mushrooms, minced
           -- (presoaked)
      3 tb Bamboo shoots, minced
      3 tb Carrot, minced
      2 ts Green onion, minced
    1/2 ts Gingerroot, minced
      1 tb Soy sauce
    1/4 ts Cornstarch
  1 1/2 ts Sesame oil

MMMMM-----------------------DIPPING SAUCE----------------------------
           Soy sauce
           Mushroom soaking liquid
           Sesame oil
  These little open-faced steamed dumplings, a popular item in dim sum
  teahouses, are a special treat, for you seldom see a vegetarian
  version. With their flowerlike appearance and savory filling, they
  are an attractive luncheon dish.  You can use the ready-made
  wrappers, sold in refrigerated or frozen sections of some markets
  ("shu mai skins"). "Suey gow skins" or "gyoza wrappers" are too thick
  and will dry out during steaming. Wonton wrappers can be substituted,
  but trim off the pointed corners. Better yet, prepare your own
  wrappers according to the directions below.
  DIRECTIONS: =========== To prepare wrappers, combine flour and hot
  water. Knead a couple of minutes into a smooth dough; cover and let
  rest at least 1 hour. Place on a lightly floured board, and knead for
  2 minutes or so. With palms of your hands, roll it into a long,
  cylindrical shape, 7-1/2 inches inches long, 1 inch in diameter. Cut
  crosswise into 1/2-inch pieces; you will have 15. If your climate is
  dry, keep the dough covered. Shape these, cut-side up, into a round
  shape. Flatten them with the palm or heel of your hand on a
  flour-dusted board. With a pastry roller, small rolling pin, piece of
  dowel, or even an empty jar -- all of these should be wielded under
  the palm of your hand -- roll each into a round wrapper, 3-1/2 inches
  in diameter, thicker in the center, thinner toward the edge. This is
  easily done by rolling the pastry roller from the edge of the piece
  of dough to the center, and back again, turning the dough
  counterclockwise a little with your left hand after each roll.
  Continue all the way around several times, also turning the dough
  over once or twice, until you have a thin, 3-1/2 inch wrapper.
  Prepare Filling A or B by combining the ingredients. Place
  approximately 1 tablespoon filling on the center of each wrapper.
  Holding the wrapper on your left fingers, encircle it from below with
  your right thumb and index finger, gathering the wrapper up around
  the filling. Squeeze gently around the middle to make a kind of neck;
  some of the filling should emerge at the top.  The bundle should hold
  together securely or it will collapse during steaming. Pat the bottom
  with your left hand to make a flat base. If the skin is not too
  floppy, you can also turn the edge slightly outward (like an open
  flower), pinching it if necessary to make it secure.
  Place a layer of damp cloth in a bamboo steaming basket or on a flat,
  perforated race (you can use a heatproof plate if you have neither of
  these, but circulation of steam is somewhat impaired this way).
  Arrange the shao mai on it.  With the rack well above the boiling
  water in a steamer, steam for 10 minutes (if frozen, do not defrost
  first). They will stick to the cloth, but if you wash and reuse the
  same cloth each time, they will not stick as much.
  Serve while still hot, before the skin hardens -- as is, or with small
  dipping saucers of soy sauce and mushroom liquid (from the black
  mushrooms), mixed in equal proportions. Add a few drops of sesame oil.
  Advance preparation: These can be assembled in advance, frozen, and
  steamed just prior to serving.
  * Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by
  Karen Mintzias

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 5343 (Apr 03, 2005)

[an error occurred while processing this directive]