Baked Shu Mai

Another creative use of spring roll pastry~ turn them into shu mai (烧卖) skin. Then bake to golden brown instead of steam. They look great and taste yummy too. 

Ingredients

• minced meat    绞肉
• dried mushroom    冬菇
• chives    韭菜
• spring roll pastry    薄饼皮
• light soy sauce    酱油
• pepper    胡椒
• sesame oil    麻油
• ginger/rice wine    姜/米酒
• corn flour    玉米粉
• salt    盐

Steps 

1. Soak the dried mushroom into water to tender, chopped finely.    冬菇泡水浸软，切细末。
2. Chopped the chives.    把韭菜切末。
3. Place the minced meat, mushroom, chives, light soy sauce, pepper, salt into a mixing bowl and mix thoroughly. Keep in fridge for an hour.    将绞肉、冬菇、韭菜、酱油、胡椒、盐放入碗里搅拌均匀冷藏1小时。
4. Add the sesame oil, wine and corn flour to the minced meat mixture, stir evenly and keep aside.    然后加麻油、酒、玉米粉入刚刚的绞肉混合物,搅匀备用。
5. Cut the spring roll pastry into desire square size.    薄饼皮切成大小合适的四方形状。
6. Scoop some minced meat mixture from step (4) to the center of the pastry. Wrap them into shu mai shape.    舀些步骤(4)的绞肉混合物置在薄饼皮中间，裹成烧卖形状。
7. Bake at 200°C for about 10 minutes or until the meat is cooked .    以200°C烤约10分钟或肉煮熟为止。