Recipe: Tasty Pork Shaomai with Scallop

Pork Shaomai with Scallop. Pork Shaomai with Scallop Scallop makes Shaomai so tasty. As a second foray into making these bite-sized morsels, I tackled another favorite of mine, shumai (in Japanese) or shãomài (in Chinese). See great recipes for Pork Shaomai, Pork Shaomai with Scallop too!

To make the filling, start by mixing the pork with the sugar, white pepper, cornstarch, Shaoxing wine, light soy sauce, water, and sesame oil. In a separate bowl, mix the chopped shrimp with salt and oil. Ceviche of Scallops, Tuna and Salmon, Oriental Style. You can have Pork Shaomai with Scallop using 8 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Pork Shaomai with Scallop

1. You need of minced pork.
2. Prepare of spring onion minced.
3. You need of small scallops.
4. It's of tapioca powder or any starch.
5. Prepare of Chinese chicken bouillon powder.
6. Prepare of soy sauce.
7. Prepare of grind ginger.
8. It's of Shaomai sheets (24 pieces).

I'm inspired by cuisines from around the world and try to incorporate herbs, spices, and other natural ingredients in my cooking. Join me in my travels and culinary. Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

Pork Shaomai with Scallop instructions

1. Ingredients.
2. Cut scallops very small.
3. Put seasoning and tapioca powder.
4. Mix well with hand.
5. .
6. Wrap with Shaomai sheet.
7. .
8. Steam in high pressure pan for 5 minuets after boiling.
9. Cut Shaomai sheets.
10. Make small meat balls.
11. Wrap with cut Shaomai sheets.
12. Steam in high pressure pan for 5 minuets after boiling.
13. .
14. Today’s dinner.

As a second foray into making these bite-sized morsels, I tackled another favorite of mine, shumai (in Japanese) or shãomài (in Chinese). Shaomai prepared in the Jiangnan region (stretching from Shanghai to Nanjing) has a filling similar to zongzi from the region, containing marinated pork pieces in glutinous rice, soy sauce and Shaoxing wine, steamed with pork fat. It is larger in size than the Cantonese version. Place the ground pork into a mixing bowl. Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon.