Ravioli Shao Mai

Name: Ravioli Shao Mai
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Ingredients: Shrimp (already cleaned) 7.1 oz; Lard 3.5 oz; Water chestnuts precooked 1.8 oz; Fine salt to taste; Black pepper to taste; Rice wine 2 tsp; Cabbage 1 leaf; Type 00 flour 2 cups; Fine salt 1 pinch; Water warm ½ cup; Carrots grated to taste; Peas to taste

it de fr es br

Lactose Free

Prep time: 30 min
Cook time: 12 min
Serving: 4
Note + 40 minutes of resting

PRESENTATION

Recipe by
Chef Mulan

Ravioli shao mai, a real crowd-pleaser from the Cantonese tradition, is the kind of dish that brings everyone together at the family table. Really good stuff. These steamed Chinese dumplings are super distinctive for their flower-like shape. And look, the way they hold a flavorful filling is just great. With a mix of chopped pork and tender prawn, the filling offers a rich, juicy bite that’s really, really hard to resist. Typically, folks enjoy it as part of a Dim Sum spread—bringing people together at home on special days or at bustling restaurants—no question.

Across China, you’ll find so many variations of the shao mai recipe. Some add different meats, or maybe mushrooms or water chestnuts for extra texture, which is great. This homemade shao mai version combines savory and a bit of sweetness thanks to the seafood and pork combo. It's a total favorite in Cantonese homes and even in spots like Japan and Southeast Asia—yeah, it’s everywhere.

Unlike other dumplings, shao mai wrappers stay open at the top, showing off that colorful filling peeking out. Seriously good. It's like a flower on your table. Plus, these easy shao mai recipe ideas complement larger meals perfectly. Imagine plates of almond chicken, sweet and sour pork, or crispy wontons alongside sticky rice wrapped in leaves—zongzi, you know. All these dishes come together in a spread bursting with different tastes and textures. Once steamed, the dumpling wrappers turn soft and slightly chewy, perfectly holding the moist filling.

Fans of ravioli recipes or those looking for new ravioli filling ideas often get hooked on shao mai's unique flavors. To wrap up a meal? Fried ice cream is a fun classic dessert—pretty much. Shao mai remains a staple in the world of dim sum recipes. It's a dish that’s both nostalgic and exciting, offering a mix of celebration and comfort every time it graces the table. For real.

INGREDIENTS

Shrimp 7.1 oz (200 g) - (already cleaned)

Lard 3.5 oz (100 g)

Water chestnuts 1.8 oz (50 g) - precooked

Fine salt to taste

Black pepper to taste

Rice wine 2 tsp (10 g)

Cabbage 1 leaf

for the dumpling dough: Type 00 flour 2 cups (250 g); Fine salt 1 pinch; Water ½ cup (120 g) - warm

for garnish: Carrots to taste - grated; Peas to taste

Preparation

How to prepare Ravioli Shao Mai

Cut the lard into pieces 1 and also the water chestnuts 2. Place everything in a food processor 3.

Add the shrimp as well and blend finely to obtain a homogeneous mixture 4. Transfer the filling to a bowl and season with salt, pepper, and rice wine 5. Mix and let it rest for 10 minutes 6.

For the dough: in a bowl pour the flour, lukewarm water in the center, and a pinch of salt 7, mix 8 and then, when the dough starts to come together, transfer it to a work surface 9.

Form a smooth dough ball, cover with plastic wrap, and let it rest for 30 minutes 10. Roll out the dough first with a rolling pin 11, then pass it through a pasta machine 12 to create a very thin sheet.

Use a glass or a pastry cutter with a 3-inch diameter to cut out circular discs 13. Place a tablespoon of filling in the center of the dough disc 14. Fold the edges using the tip of a knife 15.

So that they resemble a flower 16. Garnish the top by dipping the top of the dumpling into a bowl of grated carrots 17. Place a pea in the center 18.

Take a steaming basket, place a cabbage leaf on top to prevent the dumplings from sticking 19. Place the dumplings inside 20, cover with the lid, and cook for 10-12 minutes over medium heat. The Shao Mai dumplings are ready to be enjoyed 21.

Storage

Cooked dumplings can be stored in the refrigerator for up to 3 days in an airtight container.

The raw dough discs can be stacked, well floured, and frozen in a bag. It is advisable to defrost them for at least 1 hour or 1 hour and a half before use, at room temperature.

Once filled, the dumplings can be frozen separately on a floured tray; once they are hardened, they can be stored in the freezer in a bag. You can cook them directly from frozen, maybe for a few minutes longer. In this case, it is preferable to proceed with boiling rather than steaming.

Tip

Rice wine can be replaced with the same amount of white table wine.

Instead of a steamer, you can cook the dumplings in a double boiler.

For cooking, instead of cabbage, you can line the bottom of the steamer with perforated parchment paper.

Water chestnuts are available canned in oriental food stores; if you cannot find them, you can replace them with radishes.

CHEF MULAN: AUTHENTIC TRADITION

Chef Mulan from Mulan Group, the company of the Zhang family that has been operating in Chinese gastronomy for over twenty years: iconic dishes and many delicacies made as if they were homemade. This makes them unique: an artisanal production that combines the genuineness of a homemade meal and the authenticity of tradition. The attention dedicated to manual processing is perceived in the natural taste and quality of the details. From the method of closing Chinese dumplings to the meticulous cooking processes of traditional ingredients, everything is done according to the ancient oriental culinary art.

For the translation of some texts, artificial intelligence tools may have been used.