Entree: China – Inner Mongolia – 烧卖 ➤ Shāomài (Steamed open-top dumplings filled with seasoned ground lamb and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (6 g) kosher salt
- 1 tbsp (8 g) cornstarch
- 1 large egg white (about 1 1/16 oz (30 g))
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (6 g) fresh ginger, finely minced
- 3 tbsp (30 g) scallions, finely chopped
- 2 rehydrated dried shiitake mushrooms, finely chopped (about 1/4 cup (25 g))
- 24 round wonton or siu mai wrappers (store-bought)
- 2 tbsp (15 g) carrot, finely diced or shredded, for topping
- Toasted sesame seeds, for garnish (optional)
- Soy sauce, black vinegar, or chili oil, for serving

Show original ingredient measurements

- 1 lb (454 g) ground lamb
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (6 g) kosher salt
- 1 tbsp (8 g) cornstarch
- 1 large egg white (about 30 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (6 g) fresh ginger, finely minced
- 3 tbsp (30 g) scallions, finely chopped
- 2 rehydrated dried shiitake mushrooms, finely chopped (about 1/4 cup / 25 g)
- 24 round wonton or siu mai wrappers (store-bought)
- 2 tbsp (15 g) carrot, finely diced or shredded, for topping
- Toasted sesame seeds, for garnish (optional)
- Soy sauce, black vinegar, or chili oil, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using dried shiitake, soak in warm water until soft, squeeze out excess water, and finely chop. Pat chopped mushrooms dry.
2. In a large bowl, combine ground lamb, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, kosher salt, cornstarch, egg white, vegetable oil, minced ginger, chopped scallions, and chopped shiitake. Mix thoroughly until the mixture is cohesive and slightly sticky.
3. Prepare a bamboo steamer lined with parchment paper (pierce small holes) or Napa cabbage leaves to prevent sticking. Bring a wok or steamer pot with several inches of water to a steady simmer.
4. Place one wrapper in your palm, add about 1½ tablespoons (approx. 20–25 g) of filling into the center. Gather the wrapper edges up around the filling, press lightly to form an open-top cylinder about 1½–2 inches (3.81 to 5.08 cm) tall, leaving the top exposed. Repeat with remaining filling and wrappers.
5. Top each dumpling with a small spoonful of diced carrot and a sprinkle of sesame seeds if desired. Arrange dumplings in the steamer, leaving slight gaps for steam circulation.
6. Steam over simmering water, covered, for 8–10 minutes until the filling is cooked through and the wrappers are tender.
7. Serve hot with soy sauce, black vinegar, or chili oil at the table.

1. If using dried shiitake, soak in warm water until soft, squeeze out excess water, and finely chop. Pat chopped mushrooms dry.
2. In a large bowl, combine ground lamb, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, kosher salt, cornstarch, egg white, vegetable oil, minced ginger, chopped scallions, and chopped shiitake. Mix thoroughly until the mixture is cohesive and slightly sticky.
3. Prepare a bamboo steamer lined with parchment paper (pierce small holes) or Napa cabbage leaves to prevent sticking. Bring a wok or steamer pot with several inches of water to a steady simmer.
4. Place one wrapper in your palm, add about 1½ tablespoons (approx. 20–25 g) of filling into the center. Gather the wrapper edges up around the filling, press lightly to form an open-top cylinder about 1½–2 inches tall, leaving the top exposed. Repeat with remaining filling and wrappers.
5. Top each dumpling with a small spoonful of diced carrot and a sprinkle of sesame seeds if desired. Arrange dumplings in the steamer, leaving slight gaps for steam circulation.
6. Steam over simmering water, covered, for 8–10 minutes until the filling is cooked through and the wrappers are tender.
7. Serve hot with soy sauce, black vinegar, or chili oil at the table.