Chinese Steamed Shao-Mai Dumplings with Young Ginger
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Ingredients
| 16 | thin shao-mai wrappers (stamped out of thin wonton wrappers) | | Fresh ginger (walnut-sized piece) | | 1 | scallion, thinly sliced into 1-inch lengths | | 1/2 lb. | ground pork butt | | 1 tbsp. | soy sauce | | 2 tsp. | rice wine or | | dry sherry | | 1 tsp. | sesame oil | | 1/4 tsp. | kosher salt | | Pepper, to taste | | 1/4 cup | diced water chestnuts | | 3 tbsp. | diced carrots |
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Instructions
Mince the ginger and scallion in a food processor until fine. Add pork, soy sauce, wine, sesame oil, salt and pepper and mix with several on-off pulses in the processor. Scrape the mixture into a bowl and add the water chestnuts. Stir in one direction until mixed.
Put 1 scant tbsp. 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.) Next, make a circle of your thumb and first finger around the middle of the dumpling. Tighten the circle gently to press the wrapper to the filling and give the dumpling an empire waist. Dunk the exposed pork top into carrot cubes to decorate. Steam the dumplings for 20 minutes on an oiled steamer rack and serve.