Xiao Mai (烧卖)

Xiao Mai, also known as Chinese Pork Dumplings, originates from the northern regions of China. These delightful dumplings feature a savory pork filling wrapped in a thin dough casing. Achieving a well-balanced blend of seasonings and mastering the art of folding are crucial for Xiao Mai. Whether steamed, pan-fried, or boiled, this versatile dish is suitable as a snack or a main course. Crafting these dumplings provides the joy of savoring a juicy filling, making Xiao Mai a beloved choice among dumpling enthusiasts.

Ingredients

• 1 pound ground pork
• 1/2 cup napa cabbage, finely chopped
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp ginger, minced
• 1 Tbsp garlic, minced
• 1 tsp salt
• 1/4 tsp white pepper
• 1 pack round dumpling wrappers

Instructions

1. In a bowl, combine the ground pork, napa cabbage, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Allow the mixture to marinate for 30 minutes.
2. Place a small spoonful of the filling in the center of a dumpling wrapper. Moisten the edges with water and press to seal, pleating the edges if desired.
3. Line a bamboo steamer with cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, ensuring they do not touch each other. Steam over boiling water for 15-20 minutes until cooked through.
4. Serve the Xiao Mai immediately with soy sauce or black vinegar for dipping.

Keywords: Homemade, Appetizer, Savory, Steamed, Dumplings, Chinese

Spice Rack: Soy Sauce, Sesame Oil, Ginger, Garlic

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---