Recipe - Steamed Shao-Mai Dumplings With Young Ginger

16 Wrappers, shaomai, thin
(stamped out of thin
wonton wrappers)
1 Ginger, fresh,
walnutsized piece
1 Scallion, thin, cut into
1inch lengths
One half pound Pork butt, ground
1 tablespoon Sauce, soy
2 teaspoon Wine, Chinese, rice OR
2 teaspoon Sherry, dry
1 teaspoon Oil, sesame
One fourth teaspoon Salt, kosher
Pepper (to taste)
One fourth cup Waterchestnuts, fresh,
minced
3 tablespoon Carrots, minced

Mince the ginger and scallion in a food processor until fine.

Add pork, soy sauce, wine, sesame oil, salt and pepper and mix
with several onoff pulses in the processor.

Scrape the mixture into a bowl, and add the water chestnuts.
Stir in one direction until mixed.

Put 1 scant tablespoon of filling in the center of each wrapper.
form the wrapper into a loose fourcornered hat, then press each
corner towards the filling. The dumpling should now look like a
cupcake.

Next, make a circle of your thumb and first finger around the
middle of the dumpling and tighten the circle gently to press the
wrapper to the filling and give the dumpling an empire "waist".

Dunk the exposed pork top into carrot cubes to decorate.

Steam the dumplings for 20 minutes on an oiled steamer rack and
serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip