Pork Shaomai
Pork shumai is a traditional dim sum of Shanghai cuisine. The dumpling wrappers are made from scalded dough and filled with cooked pork, winter bamboo shoots, and shiitake mushrooms, then steamed until cooked through.
Ingredients
Flour (scald with boiling water, knead until smooth and elastic)
500 g
Cooked pork (steam until done, then dice finely)
500 g
Ground pork
150 g
Lard (for stir-frying the filling)
50 g
Winter bamboo shoots (diced finely)
50 g
Dried winter mushrooms (diced finely)
25 g
Soy sauce (for seasoning)
25 g
Sugar (for seasoning)
60 g
MSG (for seasoning)
to taste
Shaoxing wine (for seasoning)
to taste
Scallions and ginger (minced, for sautéing)
to taste
Instructions
1
Preparing the wrappers
Take the flour, scald with boiling water, knead until smooth and elastic, roll into ropes, pinch into small pieces, and roll out into wrappers. Steam the pork until cooked, and dice all the accompanying ingredients finely.
2
Stir-frying the filling
Heat oil in a wok until hot. After sautéing scallions and ginger until fragrant, add the ground pork and stir-fry briefly, then add the diced ingredients and stir-fry until half-done. Remove and set aside (to be wrapped into the shaomai skins).
