Tom Douglas's Recipe for Crab and Pork Shao Mai
Shao mai or gyoza wrappers, available in Asian groceries, are 3-inch diameter rounds that are very thin. If you buy square wrappers, it’s easy to stack the wrappers in groups of 10 or so and shave the corners with a pair of kitchen shears to make rounds.
For steaming the shao mai, a multi-tiered Chinese bamboo steamer with two steaming baskets works best. Set your bamboo steamer over a wok or a large saucepan partially filled with boiling water. If you don’t have a multi-tiered bamboo steamer, divide the dumplings between two pots with steamer baskets. (If you use metal steamer baskets instead of bamboo, lightly oil them first so the shao mai don’t stick.)
If you like, you can make these ahead, chill, and reheat in the steamer baskets for about 5 minutes.
Crab and Pork Shao Mai Ingredients:
1 large egg white
1 tablespoon sake
2 teaspoons soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch, plus a little more for dusting the plate
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, white and green parts
2 teaspoons peeled and grated fresh ginger
2 teaspoons finely chopped fresh cilantro
1/4 cup drained, canned water chestnuts, coarsely chopped
1/4 cup peeled and grated carrot
1/2 pound ground pork
1/2 pound crab meat, drained, picked clean of shell, and lightly squeezed of excess moisture if wet
About 24 raw green peas, fresh or frozen
1 package shao mai or gyoza wrappers
For serving:
Chili oil or Chinese hot chili paste
Directions:
1. In a bowl, lightly whisk together the egg white, sake, soy, sesame oil, cornstarch, sugar, salt, and pepper. Add the scallion, ginger, cilantro, water chestnuts, and carrot and stir. Add the pork and crab meat and mix with a rubber spatula until well combined.
2. Set a shao mai wrapper on a work surface and place a heaping tablespoon of filling in the center. Then gather up the edges of the wrapper, pleating it around the filling. Hold the dumpling between your thumb and index finger, squeezing it to form a “waist,” while flattening the bottom of the dumpling with your other hand. The dumpling will be open on top, leaving the top of the filling exposed. Press one pea into the center of the exposed filling. Set the dumpling on a large plate lightly dusted with cornstarch. Repeat until all the crab-pork mixture is used. You should have about 24 dumplings.
3. Fill a large saucepan or wok about halfway with water and bring to a boil over high heat.
4. Divide the shao mai between two bamboo steamer baskets. Stack the baskets, cover with the lid, and place over the saucepan or wok. Steam until the shao mai are cooked through, about 15 minutes, reversing the baskets about halfway through the steaming time.
5. Remove the shao mai from the baskets, transfer to plates and serve with ramekins of chili oil or chili paste.
Makes 6 appetizer servings
Recipe from I Love Crab Cakes (Morrow, 2006)
Photo by Robin Layton
Tom Douglas is currently working with Amazon.com on the exclusive line of kitchen and dining products, Tom Douglas by Pinzon, aimed at building confidence in the kitchen.
Kerry on June 30, 2009 at 09:45 AM
I love a fresh steamed Shao Mai and am excited to test out this receipt from Tom Douglas. I have an allergy to shellfish - however the artificial crab is a great substitute and does not alter the texture or taste of other receipts I have used it in. I see there is a nice size steam basket in Tom's new product collection and a wok - so as soon as these items arrive I will get cooking.
Cheers
Authentic Chinese Recipes on November 28, 2009 at 04:22 AM
Wow, the cooking way of this dish is great and easy to cook, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow! One question:How to add you blog into my rrs reader? thanks so much.