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Open-face Steamed Dumplings (shao Mai)

This Open-face Steamed Dumplings (shao Mai) recipe uses All Purpose Flour, Hot Water Plus, Hot Water, Green Onion Minced, and Sesame Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2/3 cup
• 2 tbsp
• 2 tsp
• 1 1/2 tsp
• 1 tsp
• 1 tsp
• 1/8 tsp
• 2 tsp
• 3 tbsp
• 3 tbsp
• 2 tsp
• 1 tbsp
• 1 1/2 tsp

Method (preview)

1. 1

   DIRECTIONS: =========== To prepare wrappers, combine flour and hot water.

2. 2

   Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour.

3. 3

   Place on a lightly floured board, and knead for 2 minutes or so.

4. 4

   With palms of your hands, roll it into a long, cylindrical shape, 7-1/2 inches inches long, 1 inch in diameter.

5. 5

   Cut crosswise into 1/2-inch pieces; you will have 15.

6. 6

   If your climate is dry, keep the dough covered.

7. 7

   Shape these, cut-side up, into a round shape.

8. 8

   With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3-1/2 inches in diameter, thicker in the center, thinner toward the edge.

9. 9

   Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-1/2 inch wrapper.

10. 10

    Prepare Filling A or B by combining the ingredients.

11. 11

    Place approximately 1 tablespoon filling on the center of each wrapper.

12. 12

    Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top.

13. 13

    If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure.

14. 14

    Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way).

15. 15

    Arrange the shao mai on it.

16. 16

    With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first).

17. 17

    Serve while still hot, before the skin hardens -- as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions.

18. 18

    Add a few drops of sesame oil.