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Shao Mai (Steamed Dumpling Dim Sum) (M, TNT)
Source: Melting Pot Memories by Judy Bart Kancigor
Yield: 30

2 tbsp. hoisin sauce
1 tsp. cornstarch
1 cup finely chopped bok choy, drained very well
1 medium carrot, shredded (1/2 cup)
2 tbsp. thinly sliced green onion
2 tbsp. snipped fresh cilantro (or more)
1/4 tsp. salt
3/4 lb. lean ground beef
30 wonton wrappers
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
For garnish: thinly sliced green onion

Stir together hoisin and cornstarch. Stir in next 5 ingredients. Add ground beef; mix well.

Using about 1 tbsp. for each, fill wonton skins. Pinch closed leaving slightly open on top.

In a steamer or Dutch oven bring water to boiling. Place dumplings, open side up, on a greased steamer rack so the edges don't touch. Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until no pink remains in meat.

Mix vinegar and soy sauce and set aside.

Serve warm with sauce. Sprinkle with thinly sliced green onion.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A