Learn To Make Our Recipes
SHAO MAI RECIPE
Makes 20 dumplings
Preparation time 10 minutes. Cooking time 10 minutes.
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon chicken powder
1/4 teaspoon Shao Xing (Chinese cooking wine)
1/4 small onion, finely chopped
1 packet square wonton skins
(40 in packet)
200g of pork mince
100g of frozen vegetables
(eg peas, corn combination)
Dash of white pepper
1. Pulse blend the frozen vegetables two to three times in a food processor to break them up.
2. Place the pork mince, frozen vegetables, Chinese cooking wine, salt, sugar, pepper and onion in a mixing bowl and mix by hand.
3. Place the wonton skin over the fingers of your left hand and put one tablespoon of filling in the centre of the wrapper.
4. Form a circle withe the thumb and forefinger of your right hand and transfer the skin into the circle and compress lightly to form the wrapper into a loose, four-cornerred hat.
5. You can tighten the circle gently to press the wrapper to the filling and give the dumpling an empire “waist” if you wish.
6. Bring the water to the boil in your steamer, oil the steamer rack or tray to prevent sticiking and place the Shao Mai a little apart from one another. Steam for 10 minutes and serve immediately.
Egg skin wonton wrappers are best(from a Chinese grocery store). Serve the Shao mai with light soy sauce, sweet or hot chilli depending on your preference.
The dumplings can be prepared ahead of time and stored in the fridge before cooking.
Alternatively, you can store them in the freezer and cook from frozen, allowing 5-10 minutes extra cooking time.
LANLAN’S GRANDMA SOY PORK RECIPE
INGREDIENTS AND METHOD
700gm pork belly, wash-cut into 1 inch slices
Place in pan to cover with COLD water and bring to the boil
When water boils, take off heat, strain pork, rinse in COLD WATER
Heat wok HIGH, add 1 tbsp oil
Add chopped ginger 50gm
Add garlic 2 cloves
Cook on HIGH heat 2 mins-when soft add pork
Turn over pork with egg lifter until colour changes to “white”
Add Chinese Cooking wine ( Shao Xin ) 50ml, cook 1 minute
Add dark soy sauce 4 Tbsp
Add water 250ml-turn heat to HIGH
When sauce boils, lower heat
Cook low heat approx 30 mins
Add white sugar 2-3 tbsp (to taste)
When pork is soft, add chicken stock powder 30gm
Cook another 2 mins
Instructions for cooking Lanlan’s Shanghai Dumplings
- For 10-12 dumplings: heat to medium a heavy based frypan and add two (2-4) dessert spoons of oil.
- When warm, place the FROZEN dumplings in one-by-one moving them around the pan to coat the bottom with oil.
- Place a close-fitting lid over the pan.
- After two minutes lift the lid and pour water (approximately 25-30 ml per 10 dumplings) over the dumplings and place lid back on.
- When this water has evaporated pour another 25-30ml over, replace lid.
- Dumplings are cooked when shape has changed and the dumpling “plumps-up” (approximately 5-7 mins).
- The skin on top should be translucent (like pasta) and the bottom crisp and brown.
- Use a plastic egg-lifter to lift out of pan so the skin does not break allowing the juice to escape