BEEF AND GINGER SHAO MAI
These delectable little dumplings are steamed. You may want to make a dipping sauce to accompany them. If your steamer cannot hold all the shao mai, cook them in two batches.From a March 1989 issue of Bon Appetit , featured as part of a "Let's Do Dim Sum" menu.
Provided by Leslie in Texas
Categories Meat
Time 45m
Yield 24 dumplings
Number Of Ingredients 12
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
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