Back to the Dim Sum metanode
Shao Mai is a staple in any dim sum lunch. Known in Cantonese as "Siu Mai", if anyone visits to a dim sum restaurant chances are they will hear "Har gou siu mai", which is a double set of dumplings, har gou being shrimp dumplings. One variation of siu mai is the Shrimp Dumplings with Crab Ovaries, but there are many alternatives. Very tasty, this goes well with red tea.
This is an extremely versatile dish. You can put many different kinds of meats and vegetables in it. My favorite is shrimp, beef, a bit of onions and caviar.
- In bowl combine meat or shrimp with all other ingredients except wrappings. Mix well.
- Put 1 tablespoon of filling in center of each wrapping. Gather sides of each wrapping around filling. Squeeze center gently. Leave edges of dough shirred.
- Line steamer tray with wet cloth. Place Shao Mai on tray over boiling water. Steam 20 minutes.
- After steaming, remove Shao Mai to platter at once to prevent sticking. May be served with red wine vinegar or a combination of equal parts of red wine vinegar and light soy sauce.