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August 2018

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Steamed ShaoMai Dumplings with Young Ginger Recipe

Steamed ShaoMai Dumplings with Young Ginger recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Steamed ShaoMai Dumplings with Young Ginger recipe  PDF


16 ea Wrappers, shao mai, thin
(stamped out of thin wonton wrappers) 1 ea Ginger, fresh,
walnut sized piece 1 ea Scallion, thin, cut into
1 inch lengths 1/2 lb Pork butt, ground
1 tb Sauce, soy
2 ts Wine, Chinese, rice OR
2 ts Sherry, dry
1 ts Oil, sesame
1/4 ts Salt, kosher
Pepper (to taste) 1/4 c Waterchestnuts, fresh,
diced 3 tb Carrots, diced
Mince the ginger and scallion in a food processor until fine. Add pork, soy sauce, wine, sesame oil, salt and pepper and mi with several on off pulses in the processor. Scrape the mi ture into a bowl, and add the water chestnuts. Stir in one direction until mi ed. Put 1 scant tablespoon of filling in the center of each wrapper. form the wrapper into a loose four cornered hat, then press each corner towards the filling. The dumpling should now look like a cupcake. Ne t, make a circle of your thumb and first finger around the middle of the dumpling and tighten the circle gently to press the wrapper to the filling and give the dumpling an empire waist . Dunk the e posed pork top into carrot cubes to decorate. Steam the dumplings for 20 minutes on an oiled steamer rack and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA

Steamed ShaoMai Dumplings with Young Ginger recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
549 people have voted
Last Reviewed on 2018-08-14



Tuesday, Aug 14 2018 Download & Print Steamed ShaoMai Dumplings with Young Ginger recipe  PDF   Cupcake recipes RSS   New

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