Thursday, July 8, 2010
Pork and Shrimp Shao Mai
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.