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Shao Mai

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Shao Mai is a yummy traditional Chinese dumpling that your family will fall in love with! Serve it as part of a grand breakfast or brunch or even serve it with tea for a change!! The Shao Mai is a regular part of our breakfast menu. Try it and you will understand why its so popular at my place!
  Dried black mushrooms 4
  Hot water 2 Cup (32 tbs)
  Loin pork 10 Ounce
  Pork fat 1 Ounce
  Rice wine/Dry sherry 1⁄2 Teaspoon
  Sesame oil 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Egg 1 , beaten
  Wonton skins 30 (Round Or Square)
  Carrot 1⁄2 , chopped in 1/8-inch pieces
  Chinese parsley 30 , chopped
  Boiling water 6 Cup (96 tbs)

Soak dried mushrooms in 2 cups hot water until soft, 15 to 20 minutes.
Drain, remove hard stems and chop mushrooms very fine with a cleaver.
Finely dice pork loin, pork fat and bamboo shoots or water chestnuts.
Combine marinade ingredients in a medium bowl.
Add diced mushrooms, pork loin, pork fat and bamboo shoots or water chestnuts.
Stir about 5 minutes to mix well.
If using square wonton skins, trim corners and edges to make circles.
Divide pork mixture into 3 equal sections.
Divide each section into 10 equal portions.
Place 1 portion in center of each circle.
Pleat skin around filling to make a little pouch, leaving top open.
Dip a teaspoon in water and smooth filling.
Sprinkle carrot and Chinese parsley leaves on filling.
Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
Cover steamer.
Pour 4 to 6 cups boiling water into a wok or large pot.
Place steamer over boiling water.
Steam over high heat 6 to 8 minutes.
Repeat with remaining dumplings.

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Shao Mai Recipe