Shaomai (Chinese Steamed Dumplings)

Name: Shaomai (Chinese Steamed Dumplings)
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 1000 g flour; 500 g beef and lamb (ground into mince); 500 g zucchini (peeled, deseeded, shredded and squeezed dry); 50 g scallion; 100 g yellow bean paste; 75 g cooked oil; 3 g ginger; 10 g salt; 50 g starch (sifted and set aside); 4 g MSG

Tender, juicy dumplings with scalded flour dough wrappers and a filling of beef, lamb, and zucchini.

1h 5m

Easy

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Ingredients

flour 1000 g

beef and lamb (ground into mince) 500 g

zucchini (peeled, deseeded, shredded and squeezed dry) 500 g

scallion 50 g

yellow bean paste 100 g

cooked oil 75 g

ginger 3 g

salt 10 g

starch (sifted and set aside) 50 g

MSG 4 g

Instructions

Mix Filling

Grind the beef and lamb into mince. Peel and deseed the zucchini, shred it, and squeeze out excess water. Combine with the meat mince in a bowl, add all the seasonings, and mix thoroughly into the shaomai filling.

Make Dough

Mix the flour with boiling or semi-boiling water to form a dough, knead until smooth, and set aside.

Prepare Starch

Sift the starch and set aside.

Form Wrappers

Roll the dough into a rope, pinch off small pieces (3 pieces per 50 g), use a rolling pin to flatten each into a round wrapper, dust with dry starch, and use a wooden dowel to press decorative edges.