Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground pork

  2. 1 cup 146g / 5.1oz Finely-chopped water chestnuts

  3. 1 tablespoon 15ml Soy sauce

  4. 1 tablespoon 15ml Rice wine vinegar

  5. 1 tablespoon 15ml Sesame oil

  6. 2 teaspoons 10ml Sugar

  7. 2 teaspoons 10ml Freshly grated ginger

  8. 2 tablespoons 30ml Cornstarch

  9. 1 teaspoon 5ml Coarse salt

  10. 1/2 teaspoon 2 1/2ml Finely-ground black pepper

  11. 30 Shao mai or dumpling wrappers

  12. Spicy Dipping Sauce - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Spicy Dipping Sauce" recipe which is included in this collection.

  2. 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.

  3. 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 2 to 3 hours.)

  4. 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 to 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.

  5. This recipe yields 30 dumplings.


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