Thursday, July 8, 2010

Pork and Shrimp Shao Mai

I know shao mai (shu mai etc.) are supposed to have paper-thin skins, but this is the best I could do with a rolling pin.  The filling is made of ground pork and shrimp, potato starch, sugar, salt, pepper, mirin, soy sauce and sesame oil all whipped together.  I cut back on the salt and they were still emphatically salty.
The dough is made like an egg pasta rolled as thinly as possible, stuffed with the filling, pinched together like a purse and steamed for twenty minutes.  It may have been because I used free-range pork, but the filling was firmer than I expected.  The combination of flavors and the firm texture made it taste more like sausage ravioli than shao mai.  Still tasty but a little off-target, I'd say.

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