Shaomai (pronunciation here) are Asian dumplings filled with shrimp and pork cooked in a bamboo steamer or other makeshift steamer). They are similar to potstickers, but the filling is different and they stand erect and are not completely sealed. In this version, the dumplings are only steamed, not fried and steamed as I instruct in my potstickers recipe. However, both may be just steamed. The Shaomai is simply delicious and may be served to all of your guests.
Luckily for us gluten-free cooks, tapioca is a star in Asian kitchens as well as gluten-free. Tapioca is also bland, which means it won’t steal the show away from the flavors of the filling.
Ingredients:
Instructions:
Tips
*I use sherry as a substitute for Shaoxing rice wine, which contains wheat. I purchased Hartley & Gibson's at BevMo.
**You may use watered down apple cider vinegar as a substitute for rice vinegar. Apple cider is super high in acid and rice vinegar is extremely mild.
***If you do not own a bamboo steamer, created your own by placing water at the bottom of a large pot. Then place a steaming basket inside, away from the water, or hang a colander from the top of the pot. Cover dumplings with a lid to steam and keep the water at a low boil. (So that you know when the water boils out of the bottom of the pot, if you place a penny or some marbles at the bottom, you'll eventually stop here it from knocking around. That means the water has evaporated.
***Do not cover the entire bottom of the basket or strainer with parchment or leaves as it will not allow much space for the steam to rise.
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