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Shao Mai or Chiao Tzu
Nb persons: 0
Yield: 30
Preparation time:
Total time:
Source: Chinese Cooking Lessons, Constance Chang p.92-93
| Yield: 30 shao-mai skins (3" diameter) or 20 chiao-tzu skins (3 1/2-4" diameter) Dough: | |
| 2 cups | bread flour or semolina flour* |
| 1 cup | boiling water |
| 1. Slowly add water to flour, stirring constantly with chopsticks or fork. 2. Knead well when cool enough to handle in the bowl. Transfer dough to floured borad and continue to knead until feels elastic and has a "give". 3. Cover with a damp cloth 30 minutes. 4. Transfer to floured board. Roll with hands, into long sticky stick shape. 5. Cut into chunks, 30 pieces shao-mai or 20 pices for chiao-tzu. 6. Press into flat round shapes with heel of hand. 7. Shao-mai: Roll out piece still thinner, hold in cupped hand, place filling in center with knife. Flatten top with knife adn bottom by pressing against board. 8. Chiao Tzu: Roll out pieces keeping center a little thicker then edges. Keeping hand flat fold the skin place filling in center spread filling in oblong shape dampen edges and fold together seal firmly by pinching. *Note: Use flour with high gluten content (e.g. for Italian pasta) Boiled Chiao-Tzu p.94 Cook in generous amounts of water, returning to boil, pour in some cold water when boils second time. Remove and drain. Pour over Chiao-Tzu sauce, serve immediately. Chiao-Tzu Sauce | |
| 1/2 teaspoon | minced garlic |
| 1 1/2 teaspoon | soy sauce |
| 1 tablespoon | sesame seeds, pulverize |
| 1 teaspoon | sesame oil |
| 1 teaspoon | vineger |
| 1/2 teaspoon | sugar |
| 1/2 teaspoon | la-yu or Tabasco sauce |
| Pinch | msg |
| Fried Chao Tzu Filling | |
| 1 lb | ground pork |
| 1 tablespoon | Chinese rice wine or vinegar |
| 1 tablespoon | sesame oil |
| 3 tablespoons | soy sauce |
| 2 teaspoon | sugar |
| 1 teaspoon | salt |
| 6 | Chinese cabbage leaves, boiled and minced |
| 2 tablespoon | oil |
| 3 tablespoon | water |
1. Combine vinegar, sesame oil, soy, sugar, salt with pork and set aside 30 minutes.
2. Add cabbage and a little water.
3. Heat oil. Fry dumplings until bottom a little brown. Pour in water half way up and steam. Do not turn. Serve by turning out upside down onto plate.
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