---------- Recipe via Meal-Master (tm) v8.02
  
       Title:  STEAMED SHAO-MAI DUMPLINGS WITH YOUNG GINGER
  Categories: Dumplings, Chinese, Masterchefs, Frisco, Cm
       Yield: 6 servings
  
      16 ea Wrappers, shao-mai, thin
            -- (stamped out of thin
            -- wonton wrappers)
       1 ea Ginger, fresh,
            -- walnut-sized piece
       1 ea Scallion, thin, cut into
            -- 1-inch lengths
     1/2 lb Pork butt, ground
       1 tb Sauce, soy
       2 ts Wine, Chinese, rice OR
       2 ts Sherry, dry
       1 ts Oil, sesame
     1/4 ts Salt, kosher
            Pepper (to taste)
     1/4 c  Waterchestnuts, fresh,
            -- diced
       3 tb Carrots, diced
  
        Mince the ginger and scallion in a food processor
   until fine.
   
        Add pork, soy sauce, wine, sesame oil, salt and
   pepper and mix with several on-off pulses in the
   processor.
   
        Scrape the mixture into a bowl, and add the water
   chestnuts. Stir in one direction until mixed.
   
        Put 1 scant tablespoon of filling in the center
   of each wrapper. form the wrapper into a loose
   four-cornered hat, then press each corner towards the
   filling.  The dumpling should now look like a cupcake.
   
        Next, make a circle of your thumb and first
   finger around the middle of the dumpling and tighten
   the circle gently to press the wrapper to the filling
   and give the dumpling an empire “waist”.
   
        Dunk the exposed pork top into carrot cubes to
   decorate.
   
        Steam the dumplings for 20 minutes on an oiled
   steamer rack and serve.
   
        Source: Great Chefs of San Francisco, Avon Books,
   1984
        Chef:   Barbara Tropp, China Moon, San Francisco,
   CA
  
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