Steamed Pork Dumplings (Gan Zhi Shao Mai)

Steamed Pork Dumplings (Gan Zhi Shao Mai)

　　Steamed Pork Dumplings (Gan Zhi Shao Mai) are one of the traditional dim sum breakfast favorites among locals in Guangzhou. They are made by wrapping a half-exposed meat filling in a thin dough wrapper and steaming until cooked, resulting in a dish that is colorful, flavorful, refreshing, and not greasy. They are available at all teahouses and restaurants. There are two types: Steamed Pork Dumplings and Beef Shao Mai. The Beef Shao Mai has a history of seventy to eighty years. The method for making Beef Shao Mai is: take beef and remove the sinews, then mince it with a knife before mixing it with diced fatty pork, ginger juice, wine, and other seasonings. Knead the mixture until it becomes elastic, then shape it into small balls and place them on a plate—two per portion—and steam them in a steamer basket. Nowadays, ingredients like water chestnut dice and bamboo shoot dice are added for extra freshness and crunch, enhancing their delicious, juicy taste while keeping them rich yet free from any gamey flavor.