These little open-faced steamed dumplings, a popular
item in dim sum teahouses, are a special treat, for
you seldom see a vegetarian version. With their
flowerlike appearance and savory filling, they are an
attractive luncheon dish. You can use the ready-made
wrappers, sold in refrigerated or frozen sections of
some markets ("shu mai skins"). "Suey gow skins" or
"gyoza wrappers" are too thick and will dry out during
steaming. Wonton wrappers can be substituted, but trim
off the pointed corners. Better yet, prepare your own
wrappers according to the directions below.
DIRECTIONS: =========== To prepare wrappers, combine
flour and hot water. Knead a couple of minutes into a
smooth dough; cover and let rest at least 1 hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 7-1/2 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 15. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your hand
on a flour-dusted board. With a pastry roller, small
rolling pin, piece of dowel, or even an empty jar --
all of these should be wielded under the palm of your
hand -- roll each into a round wrapper, 3-1/2 inches
in diameter, thicker in the center, thinner toward the
edge. This is easily done by rolling the pastry roller
from the edge of the piece of dough to the center, and
back again, turning the dough counterclockwise a
little with your left hand after each roll. Continue
all the way around several times, also turning the
dough over once or twice, until you have a thin, 3-1/2
inch wrapper.
Prepare Filling A or B by combining the ingredients.
Place approximately 1 tablespoon filling on the center
of each wrapper. Holding the wrapper on your left
fingers, encircle it from below with your right thumb
and index finger, gathering the wrapper up around the
filling. Squeeze gently around the middle to make a
kind of neck; some of the filling should emerge at the
top. The bundle should hold together securely or it
will collapse during steaming. Pat the bottom with
your left hand to make a flat base. If the skin is not
too floppy, you can also turn the edge slightly
outward (like an open flower), pinching it if
necessary to make it secure.
Place a layer of damp cloth in a bamboo steaming
basket or on a flat, perforated race (you can use a
heatproof plate if you have neither of these, but
circulation of steam is somewhat impaired this way).
Arrange the shao mai on it. With the rack well above
the boiling water in a steamer, steam for 10 minutes
(if frozen, do not defrost first). They will stick to
the cloth, but if you wash and reuse the same cloth
each time, they will not stick as much.
Serve while still hot, before the skin hardens -- as
is, or with small dipping saucers of soy sauce and
mushroom liquid (from the black mushrooms), mixed in
equal proportions. Add a few drops of sesame oil.
Advance preparation: These can be assembled in
advance, frozen, and steamed just prior to serving.
* Source: The Fragrant Vegetable, by Martin Stidham *
Typed for you by Karen Mintzias
