Shao mai with ginger sauce
Shao mai are the open little baskets of Cantonese dim sum: thin dough and a rich filling, here with 61% shrimp and fish.
Instructions
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Prepare the sauce
Mix the Soy Sauce with the black vinegar, sesame oil, half the ginger and the spring onions. Let the flavors mingle while you prepare the basket.
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Set up the steamer
Bring the water to a boil. Line the basket with cabbage leaves or perforated baking paper, without blocking the flow of steam.
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Arrange the shao mai
Place the Shao Mai straight from frozen, with space between the pieces. Do not overlap them and do not let the dough touch the water.
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Cook covered ⏱ 4 min 30 sec
Close the lid tightly and cook over boiling water until the dough turns slightly glossy and the center is piping hot. Do not lift the lid during cooking.
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Serve hot
Transfer the shao mai to a platter, add the rest of the ginger and serve immediately with the soy sauce and black vinegar.
Good to know
Steaming, not frying, keeps the filling juicy and the dough tender. The product contains gluten, crustaceans, fish, soy and sesame. The sauce adds gluten and soy.
Frequently asked questions
What are shao mai?
They are the open little baskets of Cantonese dim sum, with thin dough and a rich filling, here with 61% shrimp and fish. They are steamed, not fried.
Do you cook shao mai straight from frozen?
Yes, they go in straight from the freezer, with space between the pieces and no thawing. Cook them over boiling water until the dough turns slightly glossy and the centre is piping hot.
Why are shao mai steamed rather than fried?
Steaming keeps the filling juicy and the dough tender, whereas frying would dry it out. Line the basket with cabbage leaves or perforated paper so the dough never touches the water.
What sauce goes with shao mai?
A tangy sauce of Soy Sauce, Chinkiang black vinegar, sesame oil, ginger and spring onion. Mix it ahead so the flavours mingle while you set up the steamer.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Shao mai with ginger sauce
Shao mai with ginger sauce
Shao mai are the open little baskets of Cantonese dim sum: thin dough and a rich filling, here with 61% shrimp and fish.
Notes
Steaming, not frying, keeps the filling juicy and the dough tender. The product contains gluten, crustaceans, fish, soy and sesame. The sauce adds gluten and soy.
