Sunday, November 16, 2014

Sunday Test Cooking - Chinese Steamed Meat Bao and Shu-Mai

Another fun day test cooking our favorite Dim Sums at home.  They turned out quite good.
600 g flour
1 tsp Rapid Rise Yeast
1/8 tsp salt
350 ml warm water
To make dough mix everything and knead for good 8  to 10 minutes or until a smooth ball forms.  Set aside in a bowl, covered and let rise until double.  You can use bread machine to make the dough also.   
Prepare the meat filling just like Shier' Bien in my previous post.  

To make SHU- MAI / SAO MAI:   
chop 4 green onions, 1/4 C fresh gingers; 1/8 tsp salt. 2 tsp cooking wine; 2 tsp Sesame oil; 1/2 lb shelled and deveined shrimps.  Process in a food processor, pulse mode till shrimps are chopped finely.   20 round ready made Gyoza skin. 
Place some meat filling on half of Gyoza skin and shrimp filling in the other half.   Gsther the skin using first four fingers of your hand.  Then set on work surface to form better.   Place on a plate that will be going into a steamer.  
Heat steamer pot.   Continue making SHU-MAI.  Decorate each filled segment with tiny bit of your favorite sprinkles of carrot, peas, etc, to add 'color'.
Steamer's lid should have 'sack' cloth/ towel spreaded across to catch steam condensation from making the BAO SOGGY.  
Steam over medium heat for 15 minutes.  
Remove and serve.

To prepare Meat Bao:  
Divide the risen dough into halves.  Cover one half and work with the other half.  
Cut the half into another half then form into a rope.   Keep the other half covered while working with the other. 
Divide and cut the rope into 5 pieces. 
Cut 20 pieces of 3x3 inch parchment paper squares. This is for the Bao to sit on during steaming.
Roll out the dough into disc.  Thin at the edge just like rolling out potsticker skin.  Fill with meat filling.  Gather the edges together to enclose the filling.  

Place a piece of 3x3 cut parchment paper on the bottom and place in the steamer basket. Keep the basket covered while preparing the rest.   Steam over medium heat for 15 - 20 minutes.  Turn off the heat.
Let the steamer sit for 15 minutes. 
Open the lid quickly and away without letting the condensed steam water drops from dripping over the BAO.  
Serve with favorite dipping sauce.   Ours is - bit of soy sauce, seasoned sushi rice vinegar, finely thread cut fresh gingers.

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