Shao Mai Dumplings

This recipe serves:  50

1 pound ground boneless, skinless chicken breasts
1 shallot, minced
2 garlic cloves, minced
2 scallions, minced
1/2 cup jicama, finely diced
1 tablespoon rice vinegar
1 tablespoon minced ginger
1/2 teaspoon salt

1 package round wonton wrappers


1/3 cup low-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon minced ginger
1/4 teaspoon red pepper flakes
10 lettuce or cabbage leaves for steamer
1. In a medium bowl, mix all of the ingredients for the dumplings, except the wonton wrappers, until well combined. To test for seasoning, cook a spoonful of the dumpling mixture in simmering water until cooked through, about 4 minutes. Remove the dumpling from the water, cool slightly, taste for seasoning and adjust.

2. Place a few wonton wrappers on your work surface. Place a spoonful of the mixture in the center of each wrapper. Gather the wrapper around the filling to form a beggar's purse shape leaving the top slightly open and place the finished dumplings on a baking sheet. Continue filling the wrappers until all the mixture is used.
(This can be made in advance and frozen. Freeze on a baking sheet or in a plastic container.)

3. Meanwhile, combine the soy sauce, sesame oil, ginger and red pepper flakes in a small bowl. Stir to combine and set aside.

4. Line a bamboo or metal steamer with cabbage or lettuce leaves. Place the dumplings on the leaves, without letting them touch. Set the steamer in a large saucepan over an inch of simmering water and cover. Steam until wrappers are translucent, about 12 to 15 minutes. Continue with all the dumplings. Transfer the dumplings to a serving platter and serve with the dipping sauce.

Serving Size: 2 dumplings

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