Directions:
1.Wash hands with soap and warm water. Wash produce thoroughly. Wash produce well and chop as directed.
2.For the dough, mix the flour, baking powder, salt and water in a bowl and knead for about a minute. Cover bowl with a damp towel and let dough rest for about 1 hour. You could use store-bought egg roll wrappers if you want to skip this step.
3.For the filling, boil rice in 5 cups of water and cook until tender. Set aside.
4.Over medium heat, heat vegetable oil in a wok or skillet, then add mushrooms, shallots and stir fry until shallots are translucent.
5.Add green onions, garlic and ginger, stir fry for 30 seconds. Then add cabbage and leafy greens, stir fry for another minute.
6.In a small bowl mix water, vinegar, soy sauces, salt, spice powder and sesame oil, then pour over vegetables.
7.Mix in peas, carrots, corn (if using) and rice. Cook for about a minute then turn off the heat. Set aside.
8.To make the wrappers: Divide the dough into four pieces, take one and cover the rest. On a flour dusted surface, roll it out into a thin rectangle, then cut it into 3½-inch circles or squares. Repeat with the rest of the dough.
9.Put ¼ -⅓ cup of the rice mixture in the middle of each wrapper, then pull up together the edges to close it.
10.Prepare a steamer (if using a wok) or clay plate (if using a regular pot) by lining it with a damp cheese cloth or brushing withoil to prevent sticking. Place a few shaomai in the steamer or on the plate about an inch apart. Pour some water in the wok and place steamer on top and cover. If using a pot, pour water and place a small metal or clay bowl to raise the plate above the water, then cover and steam the shaomai for 5-10 minutes. Serve immediately with your favorite sauce and enjoy.
2 servings
15-18
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.