MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dim Sum - Shao-Mai Steamed Pork Dumplings
Categories: Oriental, Pork, Wine, Appetisers
Yield: 4 Servings

1/2 lb Shao mai wrappers
2 Stalks celery cabbage
1 lb Boneless pork shoulder;
- fine ground
1 tb Chinese rice wine
+=OR=+
1 tb Pale dry sherry
1 tb Soy sauce
2 ts Salt
1 ts Sugar
1/4 c Fine chopped bamboo shoots
1 tb Corn starch

PREPARE AHEAD: With a cleaver or heavy, sharp knife, cut
off the flat ends and trim away any wilted green tops
from the cabbage stalks. Wash the stalks under cold
running water, then drain them thoroughly and chop into
a very fine dice. Place the chopped cabbage in a kitchen
towel or double layer of cheesecloth and squeeze firmly
to extract as much of its moisture as possible.

In a bowl, combine the pork, wine, soy sauce, salt, sugar
and corn starch, and, with a large spoon, mix thoroughly
together. Stir in the cabbage and bamboo shoots.

To fill each dumpling, place a shao mai wrapper on the
palm of your hand and cup it loosely. Place one tb of the
filling in the cup. Then, with your other hand, gather
the sides of the wrapper around the filling, letting the
wrapper pleat naturally. Squeeze the middle gently to
make sure that the wrapper fits firmly against the
filling, and to give the cylinder a faintly wasp-waisted
look. Tap the dumpling to flatten its bottom so it can
stand upright.

When all the dumplings are made, place them on a greased
heatproof plate 1/2 inch smaller in diameter than the pot
in which you plan to steam them. Cover with plastic wrap
and refrigerate until you are ready to cook them - but no
longer than 2-3 hours.

TO COOK: Pour enough boiling water into the lower part
of a steamer to come within 1" of the cooking rack. Place
the plate of dumplings on the rack. Over high heat, bring
the water in the steamer to a rolling boil. Cover the pan
tightly and steam for 30 minutes.

NOTES: If the dumplings must be made in two or more
batches, keep the finished dumplings warm as you proceed
with the rest by covering them with a saucepan lid. Or
they may be reheated in the steamer for a minute or so
before serving. In any case, during the steaming process,
it is wise to keep a kettle of boiling water at hand if
the water in the steamer boils away/needs replenishing.

Serve the dumplings on the steamer plate set directly on
a platter or, with chopsticks, tongs or a slotted spoon,
transfer the finished dumplings to a heated platter.

For a dipping sauce, I pour about 4 parts soy sauce in a
small bowl with one part vinegar, a splash of sesame oil,
and a little finely sliced scallion for garnish. Leftover
dumplings may be frozen and resteamed briefly to serve.

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