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Restaurants›Seattle Dumpling House›Golden Sunrise Shao Mai Recipe

Golden Sunrise Shao Mai Recipe

Name: Seattle Dumpling Houses Golden Sunrise Shao Mai Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Chinese
Ingredients: 400 g ground pork (20% fat); 150 g fresh shrimp, peeled, deveined and coarsely chopped; 70 g water chestnuts, finely diced; 4 stalks green onions, finely chopped; 1 tbsp fresh ginger, grated; 2 tbs soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 1 tbs Shaoxing wine (or dry sherry); 1 tsp cornstarch; 1 unit egg white; 3 tsp salt; 0.5 tsp white pepper; 0.5 tsp turmeric powder (for golden color); 50 g finely grated carrot (for filling color and texture); 30 unit round wonton wrappers (about 3.5–4 in / 9–10 cm); 1 unit egg yolk, beaten (for glaze); 2 tbs fish roe (optional, for garnish); 30 g finely diced carrot (for topping); 6 unit pandan or cabbage leaves (to line steamer) or parchment paper squares; 1 l water (for steaming); 100 ml chili oil or soy-vinegar dipping sauce

Inspired by Seattle Dumpling House

Time1h

Serves6

Make Golden Sunrise Shao Mai Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling filling

14 1/8 oz (400 g) ground pork (20% fat)

5.29 oz (150 g) fresh shrimp, peeled, deveined and coarsely chopped

2 1/2 oz (70 g) water chestnuts, finely diced

4 stalks green onions, finely chopped

1 tbsp Fresh ginger, grated

2 tbs Aged soy sauce

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 tbs Shaoxing wine (or dry sherry)

1 tsp Cornstarch

1 unit egg white

3 tsp Celtic sea salt

1/2 tsp White pepper

1/2 tsp turmeric powder (for golden color)

1 3/4 oz (50 g) finely grated carrot (for filling color and texture)

Wrappers & toppings

30 unit round wonton wrappers (about 3.5–4 in / 9–10 cm)

1 unit egg yolk, beaten (for glaze)

2 tbs fish roe (optional, for garnish)

1.06 oz (30 g) finely diced carrot (for topping)

Steaming & serving

6 unit pandan or cabbage leaves (to line steamer) or parchment paper squares

4 1/4 cup (1 l) water (for steaming)

0.42 cup (100 ml) chili oil or soy-vinegar dipping sauce

Method

Dumpling filling

Prepare ingredients

Chop the shrimp coarsely and finely dice the water chestnuts and grate the carrot and ginger. Finely chop the green onions. Keep everything chilled until ready to mix.

In a large mixing bowl combine ground pork, chopped shrimp, diced water chestnuts, grated carrot, and chopped green onions.

Add seasoning: soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, egg white, salt, white pepper and turmeric powder to the bowl.

Mix thoroughly: using a spatula or your hands, mix the filling in one direction for 2–3 minutes until mixture becomes sticky and cohesive. This helps develop the filling’s texture so it holds together when steamed.

Taste and adjust: cook a 1 teaspoon test patty in a skillet, check seasoning and texture. Adjust salt or soy sauce if necessary. Return to bowl and keep chilled while assembling.

Wrappers & assembly

Prepare wrappers: lay a wonton wrapper on a clean work surface. Keep remaining wrappers covered with a damp towel to prevent drying.

Fill wrappers: place about 2 tablespoons (roughly 20–22 g) of filling into the center of each wrapper. The exact amount will depend on wrapper size; aim for a compact mound that reaches near the top when formed.

Shape shaomai: gather the wrapper edges up around the filling, pleating as you go and leaving the top exposed. Press gently to compact the filling and form a straight-sided cylinder about 3–4 cm tall. Twist or pleat the top to seal slightly so filling does not fall out.

Top and glaze: brush the exposed top edge lightly with beaten egg yolk. Sprinkle a small pinch of finely diced carrot on top and, if using, a small dot of fish roe in the center for color and texture.

Place each finished shaomai on a prepared pandan/cabbage leaf or parchment square to prevent sticking, leaving a little space between each.

Steaming & serving

Prepare steamer: Bring about 1 liter of water to a simmer in your steamer pot. Arrange the lined steamer basket so steam circulates freely and does not touch the dumplings.

Steam: place the shaomai in the basket in a single layer, leaving at least 1 cm between pieces. Steam over medium-high steam for 6–8 minutes, until pork and shrimp are cooked through and filling reaches an internal temperature of 70–75°C (158–167°F).

Finish: after steaming, remove the basket from heat and let rest for 1 minute to settle. The egg yolk glaze should be set and the tops bright.

Serve: transfer shaomai to a platter and serve hot with chili oil or soy-vinegar dipping sauce. Leftovers can be chilled and reheated briefly in a steamer for 3–4 minutes.