Dim Sum 'Shao Mai'
Shao Mai are delicate Chinese steamed dumplings filled with a savoury pork, mushroom and carrot mixture. The Thermomix TM7 chops the vegetables, mixes the filling and steams the dumplings in the Varoma, delivering authentic dim sum with a juicy bite and translucent, tender wrappers ready for sharing.
About this recipe
Shao Mai Thermomix TM7 recipes bring the dim sum restaurant straight into your kitchen. These open-topped Chinese dumplings hide a juicy filling of pork belly, fresh mushrooms, carrot and warming ginger, wrapped in thin dough and steamed until silky. With an all-in-one kitchen machine like the TM7, what once seemed intimidating becomes surprisingly simple: the machine chops the carrot and mushrooms to an even fineness, blends the pork mixture to a consistent, bouncy texture and then steams the whole batch gently in the Varoma while you tidy up. The sesame oil in the filling perfumes every bite, and the open wrapper edge gives the dumplings their signature golden pleat. Serve them as a festive starter with soy sauce or chilli oil, or make a double batch for a relaxed weekend lunch. This is exactly the kind of quick yet impressive Asian recipe the TM7 excels at.
Preparation tips
- Keep the pork filling well chilled before shaping: cold pork belly mixture is far easier to portion into the wrappers and holds its shape better during steaming in the Varoma.
- Pleat the shao mai wrappers while leaving the top open so steam can circulate through the filling; press the base firmly on your work surface so each dumpling stands upright.
- Brush the Varoma tray lightly with vegetable oil or line it with perforated baking paper to prevent the delicate wrappers from sticking, and steam the dumplings in a single layer without overlap.
Recipe variations
- Vegetarian shao mai: replace the pork belly with finely chopped firm tofu and water chestnuts, keep the mushrooms, carrot and ginger, and add a splash of extra sesame oil for a rich plant-based filling steamed the same way.
- Festive prawn version: swap half the pork for raw prawns pulsed coarsely in the mixing bowl, and finish the cooked dumplings with a few drops of chilli oil and spring onion for a celebration-worthy dim sum platter.
Thermomix TM7 Benefits
- The TM7 chops the carrot into even fine pieces in seconds, giving every shao Mai filling a consistent crunch without uneven chunks. [Multi-Function]
- Steaming the dumplings in the Varoma keeps the pork belly filling succulent while the wrappers turn delicately silky and tender. [Multi-Function]
- The mixing blade blends pork, mushrooms and ginger into a uniform, bouncy filling far faster than chopping by hand. [Time Savings]
- Weighing the plain flour and water directly in the mixing bowl ensures the dumpling dough has exactly the right consistency every time. [Precision Control]
- Grating a touch of fresh root ginger releases its aromatic oils straight into the filling for a brighter, cleaner spice. [Easy Cleanup]
Ingredients
- carrot
- water
- plain flour
- egg
- pork belly, boned, skinless
- fresh mushrooms
- fresh root ginger (optional)
- raw prawns, peeled
- sugar
- light sesame oil