Quail Egg Shu Mai And Pork Shao Mai (燒賣)

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Asian ladies chants as they push carts full of steamy Dim Sum across the aisles of a crowded Cantonese Dim Sum Restaurant.

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Siu Mai is in Cantonese dialect. In the Mandarin dialect, it is called Shao Mai. Currently, there are two versions of Shao Mai in Wikipedia, the Cantonese version which has the ground pork, shrimp(optional), chinese đen mushroom & the Jiangnan version which has an additional ingredient, the sweet glutinous rice.

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photo of Shao Mai taken at Wong’s King Restaurant

In this article, I will be sharing the traditional Pork Shao Mai và my favorite, the Quail Egg Shao Mai recipes.

Tip 1: Although it is more convenient to buy peeled shrimp, I always buy shell-on & head-on shrimps, and peel the head và skin off myself, because the all the shrimp flavor are still in tact.

Tip 2: Use a little more water khổng lồ mix with the ground pork if leaner ground pork is used.

Tip 3: With your hands, gather the mixture into a ball & throw it against the inside of the bowl for 3 lớn 4 minutes. I saw my MIL doing this và I find that her meat balls are ever so tender.

Caution: Quail eggs (thanks Julie Yee for this note) & shrimps have high cholesterol. So, eat in moderation.

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Recipes adapted from Chinese Snacks by Huang Su Huei

Quail Eggs Shao Mai

(makes 20)

Filling1/3 lb pork loin (ground pork can be used instead)1 50% T pork fat1/6 lb raw shelled shrimp1/2 precooked bamboo shoot

Seasonings1/2 T each cooking wine, sesame oil2 t cornstarch1 t sugar1/2 t salt1/4 t pepper

20 quail eggs (Cook about 5 minutes in boiling water until hard. Remove, drain và shell the skin.)

20 wonton skins (Trim the skin to lớn make them round.)For the filling: Dice Chop the pork loin, shrimp, pork fat and bamboo shoot. Place in a mixing bowl and showroom seasonings. Set well.

To wrap the Quail Egg Shao Mai: Place a quail egg in the center of the wonton skin. Put 1 portion of the filling on đứng top of the egg. Push the filling down gently with a wet spoon. Place the Shao Mai, mở cửa side down, in a steamer about một nửa inch apart. Steam for 6 minutes over high heat. Remove và serve.

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Pork Shau Mai

(makes 24)

Filling3/4 lb pork loin (ground pork can be used instead)1 1/3 oz pork fat4 presoftened shitake mushroom1 tbsp chopped bamboo shoot

Seasonings1 một nửa tbsp cornstarch1 T cooking wine1/2 T sesame oil1 t sugar3/4 t salt1/4 t pepper

24 wonton skin

masago eggs for garnish

For the filling: Dice Chop the pork loin, pork fat, mushroom & bamboo shoot. Place in a mixing bowl and địa chỉ seasonings. Phối well.

To wrap the Pork Shao Mai: Place 1 portion of the filling in the center of the wonton skin. Push the filling down gently with a wet spoon. Place the Shao Mai, open side up, in a steamer about 50% inch apart. Steam for 6 minutes over high heat. Remove, garnish with masago eggs & serve.

7 Random Facts about me….

And now for some fun. I have been tagged by Suganya. I will use the similar format as her.

1) I have never own a pet. A few years ago, someone gave me 3 small gold fishes. I was excited, so I bought fish food, water neutralizer, etc. However, after 3 days, the fishes all died, one after another. (Suganya owned 22 cats over a period of 10 years of before marriage!)

2) Took piano lessons but not musically inclined. My daughter, on the other hand, is musically gifted. She has won piano competitions one after the other. Her fingers glide through the black và white keys effortlessly.

3) Not too crazy about cartoons but my hubby và 2 older children are fans of Scooby Dooby Doo.

4) After 16 years, I am thankful to lớn God that I can maintain a great friendship with my classmate from college. Currently, we e-mail each other, at least once a week, và sometimes once or twice a day. She is my Angel who advices and comforts me. Although she never leaves a bình luận on my blog, she leaves nice encouraging comments via emails khổng lồ me.

5) like Suganya, I can also easily start a conversation even with a stranger and can make friends within minutes.

6) The details on how I started blogging is in my “About Me” page but in short, I was inspired by another Mom who blogs about food.

7) I have never baked a pumpkin pie but if Suganya can’t do it well, I probably can’t as well.