Yield: 60 small dumplings
Ingredient Amount
Pork, ground, very cold 1½ lb.
Ginger, minced 6 tsp.
Scallion, finely sliced 6 ea.
Oyster sauce 2 Tbsp.
Soy sauce, light 1 Tbsp.
Sesame oil 2 tsp.
Cornstarch 4 Tbsp.
Eggs, large 2 ea.
Rice wine, Shao Xing 3 Tbsp.
Kosher salt 2 tsp.
Black pepper, toasted and freshly ground 1/2 tsp.
Shrimp, peeled, deveined, chopped 12 oz.
into pieces no larger than ¼ inch
Fresh water chestnuts, brunoise 1/2 cup
Carrot, brunoise 1/2 cup
Shao mai wrappers 60 ea.
Lightly oiled parchment paper as needed
Mise en Place
IMPORTANT Note: Before beginning, all ingredients and equipment should be well chilled to assure proper consistency and avoid fat from melting during processing
1. Place pork, ginger, scallion, oyster sauce, soy sauce, sesame oil, cornstarch, eggs, wine, salt and pepper into a CHIILLED food processor. Pulse mixture until well combined. Mixture will begin to pull together into one mass. Transfer to chilled mixing bowl.
2. Add chilled shrimp, water chestnuts, carrots. Use rubber spatula to incorporate, chill. The dumplings will be easier to shape if filling is very cold.
3. Using a teaspoon, place a mound of mixture in center of wrapper. Gather outer edges to form cylinder so filling is exposed at the top. Wrap pointer finger and thumb around the center “waist”. Dip thumb from opposite hand in water (to prevent sticking) and use to compact filling in dumpling. Gently tap entire dumpling on table to insure that it stays upright in steamer. Place filled dumplings in perforated 1/2 hotel pans lined with parchment paper, the parchment should be lightly oiled with sesame oil to prevent sticking.
At Service
If using a wok steamer:
1. Bring water in steamer to vigorous boil. Place pans of dumplings in steamer.
2. Cover, steam for approximately 3 minutes until cooked through and firm.
3. Turn off heat and let dumpling rest for a few minutes before removing.
4. Place finished dumplings in deep 1/3 hotel pans to bring to service line.
If using a convection steamer:
1. Preheat steamer until hot.
2. Place pan with dumplings in pre-heated steamer and cook for 2-3 minutes or until filling is cooked through
3. Place finished dumplings in deep 1/3 hotel pans to bring to service line.
Serve this dumpling on Dim Sum plate with a small ramekin of ginger-soy dipping sauce – see recipe below. Serve ½ oz of dipping sauce per plate.
Ginger - Soy dipping sauce
Yield: 1quart
Ingredient Amount
Ginger, minced 1 Cup
Soy sauce, light 1 Cup
Vinegar, rice 2 Cup
Water 1 Cup
Sesame oil 4 Tbsp.
Sugar 2 Tbsp.
Method
1. Whisk together all ingredients until sugar is dissolved.
2. Transfer into 1oz. ramekins. SERVE WITH STEAMED DUMPLINGS