Jade-Green Shao-Mai--2 Varieties

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
komatsuna rape plant shungiku greens dried shiitake mushrooms Welsh onion ginger root ground pork (lean)	40ｇ 30ｇ 1ｇ 5ｇ 5ｇ 20ｇ	160ｇ 120ｇ 4ｇ 20ｇ 20ｇ 80ｇ
shao-mai wrappings dried bean curd	6g 5g	8 sheets (24g) 2 sheets (20g)
Seasonings	Serves 1	Serves 4
salt soy sauce sesame oil potato starch	0.5g 0.5g 2g 2g	2g (2/5 teaspoon) 2g (1/3 teaspoon) 8g (2 teaspoons) 8g (slightly less than 1 tablespoon)

１	Boil the komatsuna and shungiku briefly until bright green, then mince them.
２	Mince the shiitake mushrooms and Welsh onion.
３	Combine the ground pork and the seasonings in a bowl and knead the mixture well. Add the vegetables and mix.
４	Steep the dried bean curd in water and cut each sheet into 4 squares.
５	Divide 3in half. Divide half into 8 equal portions and wrap each portion in a single shao-mai wrapping to make 8. Divide the other half in the same manner and wrap each portion in a bean curd sheet to make 8. Place them in a steamer and cook over high heat.