Pork Shao Mai Dumplings Recipe

INGREDIENTS:

• I kg Pork lean ground coarsely ( its important that its grounded coarsely)
• 1oo grams shrimp meat chopped finely
• 200 grams minced Pork fat ( this is also very important)
• 1/2 cup grated carrots
• 1/2 cup bread crumbs
• 1/2 cup water chestnut grated
• 1/4 cup spring onion chopped
• 1 cup white chinese mushroom chopped 
• 1/4 cup grated Parmesan cheese
• 3 tbsp corn flour
• 3 tbsp grated garlic
• 1/2 tsp all spice powder
• 1/2 tsp all spice salt
• 1/2 tbsp ground black pepper
• 2 tbsp soy sauce
• 2 eggs beaten
• 2 tsp sesame oil
• 1 tbsp rice wine
• 1 tbsp sugar

For the dipping soy sauce:

• 1/2 cup soy sauce
• 1/2 cup chilled water
• juice of 12 pcs calamansi
• 1 tbsp sugar
• 2 tbsp sesame oil
• 2 tbsp fried chopped garlic

For the chili garlic sauce:

• 1 cup chopped bird’s eye chili
• 1 cup chopped garlic
• 1/2 cup water + 1/4 cup water
• 1 tbsp cornstarch dissolved in 2 tbsp water
• 1 tsp sugar
• 2 tsp vinegar
• 1/2 cup olive oil

INSTRUCTIONS:

1. Put ground pork, chopped shrimp and minced pork fat in a bowl (big enough to mix all the ingredients).
2. Add grated carrots, bread crumbs, water chestnut, spring onion, chopped white mushroom, cheese, flour, grated garlic, all spice powder, all spice salt and ground black pepper.
3. Mix them until well combined.
4. In another bowl, put the rest of the ingredients: soy sauce, eggs, sesame oil, rice wine and sugar.
5. Mix well until sugar dissolves and add to the bowl of pork mixture. Combine all the ingredients and set aside in the fridge overnight before wrapping. It means you need to marinate the mixture overnight.
6. Half a tbsp for each wrapper is enough but if you want it big,then you can adjust according to your preference. I want mine not big but not very small so half a tbsp per wrapper is just fine.
7. Arrange in a bamboo steamer or aluminum steamer but if you have the means, use bamboo steamer. I went to Singapore China Town just to buy Bamboo steamer, kinda expensive but I don’t mind. I want my Chinitas to be in their respective kingdom!
8. Steam in a medium heat for 25 to 30 minutes.
9. Note: 
10. For the wrapper, you can buy vacuum pack wanton wrapper nowadays. It is nice if you can make your own dumpling wrapper but I cant waste much of my time so I buy wanton wrapper.
11. For proper storage: you can store the prepared dumplings in the freezer. Just thaw them before steaming.

For the dipping soy sauce:

1. Mix all the ingredients in a bowl then transfer to a better container for storing soy sauce.
2. Set aside in the fridge if you will not use. 
3. This can last up to a week

For the chili garlic sauce:

1. Combine the ingredients except olive oil and keep the other 1/4 cup of water too.
2. Use a blender to blend the mixture. Note: use your old blender.
3. Transfer the mixture to a sauce pan
4. Cook the mixture, once it boils, turn the heat to simmering mode
5. Stir from time to time until the mixture is cooked and becomes thick
6. Adjust the consistency according to your preference
7. You may use the extra 1/4 cup of water if needed.
8. Let it cool and then slowly add olive oil.
9. Transfer the mixture to a glass container for better storage.
10. Keep inside the fridge. This will last up to 3 months.

Source:KOCINA DE PINAY IN SINGAPURA

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