Steamed Shao Mai with Shrimp, Ginger, and Sesame Filling

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Appears in Cook's Illustrated September/October 1994

We fill our shao mai with pork, shrimp, and aromatics.

SERVES4 (Makes about 1 1/2 cups filling)

TIME45 minutes, plus 30 minutes chilling

WHY THIS RECIPE WORKS

We cut square wonton wrappers into rounds with a cookie cutter for our shao mai recipe. Spraying a collapsible steamer basket with cooking spray prevented the delicate dumplings from sticking and made it easy to remove them when they were c...

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