Lunchbreak: Shao Mai from Ying’s Kitchen
2 dried shiitake mushrooms
1 Tablespoon chopped water chestnuts
1 Tablespoon chopped green onion
1 lb ground chicken or pork
1/2 teaspoon salt
1 teaspoon sugar
1 Tablespoon soy sauce
1 pack dumping or wanton wrappers
Prepare the fillings:
First soak mushrooms in warm water for 10 minutes or until softened. Cut off and discard the stems, then finely chop the caps. Chop water chestnuts. Put meat in a mixing bowl. Add salt, pepper, sugar, soy sauce, chopped green onion, then chopped mushrooms, water chestnut and egg and mix well. Place 1 teaspoon filling in the center of the dumpling wrapper, gather up the edges of the wrapper to hold in the filling, letting the wrapper form small pleats. Squeeze the middle gently to make sure the wrapper sticks firmly to the filling. Holding the sides with both hands, press the bottom down on a flat surface so that the dumpling can stand, with the filling exposed at the top.
Steam Shao Mai
Grease steamer rack with oil or cover the bottom of the rack with cheese cloth. Place shao mai on the rack and keep them about 1/4 inch apart. Cover and steam over medium-high heat for 10 minutes.
Note: you can also use parchment paper instead of cheese cloth. Cut parchment paper into squares a little larger than shao mai. This will keep shao mai from sticking to the rack.