Best Beef And Ginger Shao Mai Recipes

Shao Mai (Pork Dumplings) image

Provided by Food Network

Time 1h30m

Yield 30 dumplings

Number Of Ingredients 16

1 pound ground pork
1 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper
30 shao mai or dumpling wrappers
1/2 cup soy sauce
2 tablespoons black vinegar, or Chinkiang vinegar
1 teaspoon chile paste
1/2 teaspoon sugar
1 tablespoon minced garlic

Steps:

Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.
Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
Combine ingredients in a small bowl and serve with Pork Dumplings.

Beef and Ginger Shao Mai image

Provided by Leslie in Texas

Categories Meat

Time 45m

Yield 24 dumplings

Number Of Ingredients 12

12 ounces ground beef
1/2 cup minced drained water chestnut
2 tablespoons minced fresh cilantro
1 tablespoon soy sauce
1 teaspoon soy sauce
1 tablespoon minced orange peel
2 teaspoons peeled minced fresh ginger
2 teaspoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon oriental sesame oil
1 pinch salt
24 wonton wrappers

Steps:

Combine all ingredients except won ton wrappers in large bowl; let stand 20 minutes to blend flavors.
Place 2 teaspoons filling in center of each won ton wrapper.
Pull edges up around filling, pleating slightly and pressing in below top of filling to form purse shapes.
Tap lightly on work surface to flatten bottoms.
(Can be prepared 2 weeks ahead. Freeze on baking sheet until firm. Transfer to plastic bags and freeze.Thaw before steaming.).
Lightly oil vegetable steamer.
Add 2 inches water to saucepan and bring to boil.
Arrange shao mai in steamer, spacing slightly.
Place steamer on saucepan; cover and steam until filling is firm, about 15 minutes.
(Can be prepared 2 hours ahead. Cover and refrigerate. Resteam until warmed through, about 4 minutes.
Serve hot.

Nutrition Facts : Calories 58.9, Fat 2.3, SaturatedFat 0.9, Cholesterol 10.2, Sodium 117.8, Carbohydrate 5.7, Fiber 0.3, Sugar 0.2, Protein 3.5

Shu Mai (Japanese Steamed Wontons) image

Provided by PalatablePastime

Time 32m

Yield 24 wontons

Number Of Ingredients 12

24 round wonton skins
10 ounces lean ground beef
2 tablespoons grated fresh ginger
2 tablespoons finely chopped green onions
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/2 tablespoons sesame oil
2 1/2 tablespoons cornstarch
2 tablespoons frozen green peas, thawed (about 24)
1 1/2 tablespoons mirin
2 tablespoons soy sauce
1/2 cup dashi

Steps:

Stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
Divide mixture into 24 parts.
Holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
Gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
Gently flatten the bottom of the shu mai.
Repeat with the remaining wrappers and meat.
Place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
Place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
Boil mixture for 1-2 minutes then allow to cool.