Best 2 Shao Mai Pork Dumplings Recipes

**Shao Mai Pork Dumplings: A Delectable Journey into Chinese Culinary Mastery**

Shao Mai, also known as Siu Mai or Shumai, are a quintessential Chinese delicacy that tantalize taste buds with their intricate flavors and delicate textures. These bite-sized dumplings, crafted with a thin and translucent wrapper encasing a succulent filling of minced pork, prawn, and an array of aromatic seasonings, are a beloved dim sum staple and a cherished culinary tradition. Our comprehensive guide unveils the secrets behind crafting these delectable delights, offering a collection of recipes that cater to diverse preferences and skill levels. Embark on a culinary adventure as we explore the art of making Shao Mai, unlocking the secrets to creating these exquisite morsels that are sure to impress and delight.

**Recipes:**

1. **Classic Shao Mai Pork Dumplings:** Experience the timeless flavors of traditional Shao Mai with this classic recipe. Ground pork, prawn, and a symphony of seasonings come together in a harmonious filling, enveloped by a delicate wrapper that yields to reveal a burst of savory goodness.

2. **Steamed Shao Mai with Shrimp and Chives:** Elevate your Shao Mai experience with this variation that incorporates succulent shrimp and fragrant chives. The combination of seafood and herbs adds a layer of complexity and freshness to the classic dumpling, making it a vibrant and flavorful treat.

3. **Pan-Fried Shao Mai with Vegetables:** If you crave a crispy twist on the classic Shao Mai, this pan-fried version hits the spot. A combination of minced pork, vegetables, and seasonings is encased in a wrapper and pan-fried until golden brown, resulting in a delightful contrast between the crispy exterior and the tender, juicy interior.

4. **Baked Shao Mai with Teriyaki Glaze:** Indulge in a healthier yet equally delectable version of Shao Mai with this baked variation. Ground pork and vegetables are seasoned to perfection and baked until tender, then glazed with a sweet and savory teriyaki sauce, creating a dish that is both nutritious and satisfying.

5. **Vegetarian Shao Mai with Tofu and Shiitake Mushrooms:** This recipe caters to vegetarians and vegans, featuring a flavorful filling made from tofu, shiitake mushrooms, and an assortment of vegetables. Wrapped in delicate wrappers and steamed to perfection, these Shao Mai offer a satisfying and protein-packed meatless option.

Check out the recipes below so you can choose the best recipe for yourself!

SHAO MAI (PORK DUMPLINGS)

Shao Mai (Pork Dumplings) image

Provided by Food Network

Categories appetizer

Time 1h30m

Yield 30 dumplings

Number Of Ingredients 16

Ingredients

1 pound ground pork
1 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper
30 shao mai or dumpling wrappers
1/2 cup soy sauce
2 tablespoons black vinegar, or Chinkiang vinegar
1 teaspoon chile paste
1/2 teaspoon sugar
1 tablespoon minced garlic

Steps:

Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.
Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
Combine ingredients in a small bowl and serve with Pork Dumplings.

SHAO MAI (PORK DUMPLINGS) WTIH SPICY DIPPING SAUCE

SHAO MAI (PORK DUMPLINGS) WTIH SPICY DIPPING SAUCE image

Categories Pork Steam

Yield 30 dumplings

Number Of Ingredients 20

Ingredients

1 pound ground pork
1 tablespoon chopped garlic
2 tablespoon chopped scallion
1 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon sesame oil
1 teaspoon sugar
2 teaspoons freshly grated ginger
1 teaspoon coarse salt
1/2 teaspoon white pepper
1 bowl of water
30 shao mai or dumpling wrappers (I use the pre-cut round)
1 tbsp vegetable oil (OPTIONAL for pan fry)
SPICY DIPPING SAUCE
1/2 cup soy sauce
2 tablespoons black vinegar, or Chinkiang vinegar
1 teaspoon chili paste
1/2 teaspoon sugar
1 tablespoon minced garlic

Steps:

In a food processor, fitted with a metal blade, combine the pork, garlic, green onions, water chestnuts, soy sauce, vinegar, sesame oil, sugar, ginger, salt and pepper. Puree until smooth. Place a dumpling wrapper in the palm of one hand and cup it loosely. Wet the edges of the wrapper with your free finger and then place a generous tablespoon of filling in the center of the wrapper. With your free hand, pinch the wrapper in the middle around the filling, and press the dumpling closed down each side. Tap the dumpling to flatten the bottom so that it can stand upright. Repeat the process to make the remaining dumplings in the same manner. STEAM: Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumpling with spicy sauce. PAN-FRY: Heat 1 tbsp of oil in a skillet on medium heat. Arrange the dumplings in the pan and cook until the bottoms are nicely browned. (Cook in batches to avoid dumplings touching each other in the pan). Knock over the dumplings. Add 1/3 cup of water to the pan. Cover and cook on medium-low heat for five minutes. Remove cover. If there's still liquid in the pan, continue cooking uncovered until the liquid evaporates. Transfer to a plate and serve with dipping sauce. SPICY DIPPING SAUCE Combine all ingredients (soy, vinegar, chili, sugar and garlic) in bowl and serve with dumplings.

Tips:

Make sure to use fresh, high-quality ingredients for the best flavor.
Don't overmix the dumpling filling, as this will make the dumplings tough.
If you don't have a steamer, you can also cook the dumplings in a pot of boiling water. Just make sure to keep the water at a gentle simmer so that the dumplings don't overcook.
Serve the dumplings hot with your favorite dipping sauce. Some popular choices include soy sauce, vinegar, and chili oil.

Conclusion:

Shao mai pork dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make, but there are a few things to keep in mind to ensure success. By following the tips above, you can make perfect shao mai pork dumplings that your family and friends will love.

Here are some additional tips for making shao mai pork dumplings:

If you don't have time to make the dumpling wrappers from scratch, you can purchase them pre-made at most Asian grocery stores.
To make the dumplings easier to fold, you can wet the edges of the wrappers with water before filling them.
You can also add other ingredients to the dumpling filling, such as chopped vegetables, shrimp, or crab.
If you are steaming the dumplings, make sure to place them in a single layer in the steamer. This will help them cook evenly.