Shaomai is a cabbage-like thin-wrapper steamed meat dumpling and a specialty of West-Sichuan food. Glass Shaomai is famous for its transparent wrapper (for which it is named “Glass”) and good taste, and it is a monopo-listic product of the Maiqiu Food Shop in Chengdu.
Ingredients:pork 2kg (80% lean), Class A wheat flour 500g, pea flour 500g,warm water 175g, salt 25g, cooking wine 15g, walnut meat 100g (deep fried), mustard greens 100g, dried bamboo shoot slices 250g ( water-puffed), soy sauce 50g, and cooked vegetable oil 500g.
Preparation:
1. Wrappers
Knead wheat flour with warm water. Cut dough into 100 lumps. Make wrappers 7cm in diameter, using pea flour as dusting. Wrapper center should be thicker.
2. Filling
Put salt and cooking wine in finely diced pork, stir well and wait for 10 minutes. Dice walnut meat (mungbean size) . Dice mustard greens (rinsed) and bamboo shoot slices. Scald diced bamboo shoot and train off the water. With high heat and cooked vegetable oil fry pork, add slices of tender bamboo shoots, soy sauce, cooking wine and fry well. Then stir all the other ingredients together.
3. Make dumplings in Chinese cabbage shape (20g filling for each). Steam 7 minutes with moderate heat. Add cold water every 2 minutes ( twice altogether). Serve with fresh soup (spiced with salt, monosodium glutamate, and pepper powder).
Editors: Yang Xin
Print
Save