Shaomai recipe sought
I have finally learned the name of a particular kind of shaomai (open-faced Chinese steamed dumpling) that I have been trying to find a recipe for for a long time. They are called "fei cui shao mai" (jadeite shaomai) in Mandarin, and are a specialty of Yangzhou, Jiangsu Province, Eastern China. I don't suppose anyone knows where I might find a recipe, or have one to share?
I don't have it handy, but the dumplings from Ming Tsai's first cookbook were enough to impress my Taiwanese wife. There was a good balance between the crunchiness of the cabbage and the meatiness of the pork. I think the recipe iwas available ont eh foodtv web site. He also gives a recipe for dipping sauce that is quite good.
Grind up some pork, add a few ground up shrimp, some grated ginger, and some grated garlic and chopped scallions and egg, Salt and add sesame oil, mix together, get wonton skins and form the beggar's purses and steam in a bamboo steamer on lettuce or cabbage leaves for about 20 minutes. Serve with a dipping sauce of soy, sesame oil and chopped scallions. For a written recipe see Jeff Smiths(the dirty old Frugal pedophyles original book)