Steamed Shao Mai

Just a short post. Yesterday I also made steamed shao mai besides prawn and chives dumplings. It was a very pleasing and easy cooking process for me, because I didn't have to make the shao mai skins myself - I used ready made gyoza skins.

I wanted to make my shao mai looking like the ones from Din Tai Fung, a popular dumpling restaurant chain from Taiwan, because I think that they just look quite unique (for shao mai). The look of my shao mai turned out to be a far cry from the Ding Tai Fung shao mai, I guess it's also because the dumpling skins were too thick (I should try wonton skins next time), although I have no complain about how they taste. I nevertheless still think that my shao mai look cute, even though they look more like a slightly opened, thick-skinned xiao long bao ;-).

Ingredients

Skin

• 1 package round gyoza/wonton wrappers

Filling

• 1 cup Chinese cabbage, finely chopped
• 500 gr ground pork
• 125 gr prawns, diced
• 2 tsp chicken broth
• 2 tbs sesame oil
• 2 tbs oyster sauce
• 1 tbs Shao Xing wine
• 1 tbs tapioca starch
• 1 tbs finely chopped gingerroot
• 1 scallion, finely chopped
• 1/2 tsp sugar
• A dash of pepper