Beef and Ginger Shao Mai
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
24 dumplings
ingredients
- 12 ounces ground beef
- 1⁄2 cup minced drained water chestnut
- 2 tablespoons minced fresh cilantro
- 1 tablespoon soy sauce
- 1 teaspoon soy sauce
- 1 tablespoon minced orange peel
- 2 teaspoons peeled minced fresh ginger
- 2 teaspoons cornstarch
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon oriental sesame oil
- 1 pinch salt
- 24 wonton wrappers
directions
- Combine all ingredients except won ton wrappers in large bowl; let stand 20 minutes to blend flavors.
- Place 2 teaspoons filling in center of each won ton wrapper.
- Pull edges up around filling, pleating slightly and pressing in below top of filling to form purse shapes.
- Tap lightly on work surface to flatten bottoms.
- (Can be prepared 2 weeks ahead. Freeze on baking sheet until firm. Transfer to plastic bags and freeze.Thaw before steaming.).
- Lightly oil vegetable steamer.
- Add 2 inches water to saucepan and bring to boil.
- Arrange shao mai in steamer, spacing slightly.
- Place steamer on saucepan; cover and steam until filling is firm, about 15 minutes.
- (Can be prepared 2 hours ahead. Cover and refrigerate. Resteam until warmed through, about 4 minutes.
- Serve hot.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas