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Steamed Dumplings (Shao-Mai)
Book Information
The Professional Chef (8th Edition)
Page: 870
Ingredients
Carrot
Cilantro
Cornstarch
Egg
Ginger
Ginger-Soy Dipping Sauce (page 872)
Green Onion
Ground Pork
Oyster Sauce
Sesame Oil
Shao-Mai Wrapper
Shaoxing Rice Wine
Shrimp
Soy Sauce
Water Chestnut
Tags
Pasta and Dumplings