Lamb shaomai, a beloved dim sum classic, features tender meat, aromatic spices, and a delicate wrapper. Follow this simple guide to recreate it at home.
Ingredients:
For the filling, you’ll need 300g ground lamb, 100g minced water chestnuts (for crunch), 2 chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp white pepper, and a pinch of salt. For the wrapper, use 20-24 round dumpling wrappers (wonton wrappers work well).
Steps:
1. Prepare the filling: Mix all filling ingredients in a bowl. Stir vigorously for 5 minutes to ensure the meat becomes sticky and tender. Chill for 30 minutes to enhance flavors.
2. Shape the shaomai: Place a wrapper in your palm. Add 1 tablespoon of filling in the center. Gather the edges upward, pleating them gently to form a “money bag” shape. Leave the top open, exposing the filling.
3. Cook: Steam for 12-15 minutes over high heat until cooked through. For a crispier version, pan-fry them in oil for 2 minutes per side after steaming.
Serving:
Enjoy hot with a dipping sauce of soy sauce, vinegar, and chili oil. Pair with a side of pickled ginger for balance.
With juicy lamb and a satisfying texture, homemade shaomai is sure to impress!
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