Gastronomixs

Shaomai dim sum made with rump cap and jumbo prawns

Shaomai means 'to prepare and sell' and consists of sheets of dough that are filled but left open at the top. The filling often consists of pork, jumbo prawns, and mushrooms. In this recipe, Schilo creates a variation using rump cap. 

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Shaomai dim sum made with rump cap and jumbo prawns

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Ingredients

1

pack of

dim sum sheets

150

g

jumbo prawns

2

tsp

corn starch

300

g

rump cap, minced

1

 

spring onion

1

 

shiitake

1

tsp

soy sauce

1

tsp

shaoxing wine

1

tsp

icing sugar

30

g

ginger root, grated

20

g

garlic, grated

4

sprigs of

coriander

 

 

red chilli pepper sauce

Preparation method

  • To make the filling, chop the jumbo prawns into small pieces and mix with the corn starch and minced meat.
  • Finely chop the spring onion and the shiitake mushroom and mix, together with the soy sauce, shaoxing vinegar, and icing sugar, into the mince.
  • Also mix the grated garlic and ginger into the mince.
  • If the mince is too wet, add a little more corn starch.
  • Place a small amount of the filling in the centre of a dough sheet.
  • Fold up the dim sum, leaving an opening at the top.
  • Grease the steamer basket or tray with oil.
  • Steam the dim sum in approx. 10 minutes (steamer basket) or 7 minutes (steamer oven) until done. 

Serving suggestions

  • As a snack. Serve with preserved mushrooms and soy sauce.
  • Serve with a classic spicy peanut sauce.
  • Serve as a garnish in a broth.

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