Pork Dim Sum Shao Mai Recipes

Steps:

• In a mixing bowl, add all the ingredients except the olive oil and wonton wrappers.
• Use your hands to mix or a large sturdy spoon, it mixes together easily.
• Place a wonton skin on your work surface, add a small spoonful of the meat mixture into the center of the skin. Bunch up the sides and pick up the dim sum and shape so that it is cylindrical with the top open, and pack the pork in with a spoon as well. Set aside and repeat with the remaining skins. (I have not perfected how to pack these correctly, yet.) Another method is hold your index finger to your thumb to make a circle about the size of a quarter, hold your the circle flat and place a wonton skin on top, place the meat mixture in the center and slowly push down, so the wonton turns into a bag and holds the mixture, with the sides bunched up around it (at this point you close the top together and tie with a piece of spring onion green and then they are called Golden Purses).
• Heat your steamer (I use a rice cooker with a steamer tray) and lightly spray or rub the tray or steamer basket with oil. Place some dim sum in the steamer tray leaving space between them. Cover with a lid and steam for 8-10 minutes. You are steaming them, no need to worry about burning them.
• Remove the cooked dim sum to a plate, and repeat to cook the remaining dim sum.
• Serve with soy sauce for dipping if desired as an appetizer, side dish, or main dish.

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.