Shao mai dumplings with stir-fry gai lan

Shao mai dumplings

Serves: 4  |  Preparation Time: 10mins  |  Cooking Time: 10mins

Hanabi Shao Mai dumplings packet (frozen)
2 tbsp oil (pan frying method only)
½ cup water (pan frying method only)

Gai Lan:

450g chinese broccoli 
2 tbsp vegetable oil
45g ginger (peeled and cut into thin slices) 
2 cloves garlic (minced)
100g mushrooms (optional)
2 tbsp soy sauce
1 tbsp Shao Hosing cooking wine
1 tsp corn starch mixed with 2 tbsp water
1 tsp sesame oil
Peanuts or pine nuts as optional extra

Method Dumplings:
Traditional Pan Fry 

  1. Remove frozen product from packaging.
  2. Add 2 tablespoons of cooking oil to non-stick frypan and place on medium to high heat until hot.
  3. Place product into pan and cook for 2 minutes
  4. Add 1/2 cup of water (per 10 dumplings) and quickly cover pan with lid, leave for 6 - 7 minutes.
  5. Remove from heat and let stand for 1 minute before removing lid.

Steam – Preferred for best results

  1. Remove frozen product from packaging and place on baking paper.
  2. Place product in steamer.
  3. Steam for 10 minutes or until heated through.
  4. Remove from steamer and serve.


  1. Remove frozen product from packaging.
  2. Place product into boiling water, stirring occasionally in first minute so products do not stick.
  3. Boil for 8 – 10 minutes, or until cooked through.

Cooking appliance temperatures may vary. Please observe and adjust temperature  and heating times accordingly

Method Gai Lan:

  1. Wash and drain gai lan thoroughly. Trim 1 inch off the end of the stalks. Cut off each leave from the stalk and then cut the leave into 2 or 3 bite size pieces at a diagonal, about 2 to 3 inches in length. Cut the top part of the remaining stalk into bite size pieces as well, leaving the remaining end of 3 to 5 inches. This woody section should be peeled with a paring knife before cutting diagonally into bite size pieces. Stems and leaves should preferably be separated.
  2. Heat a wok or large pan. When it is hot, add vegetable oil. Sauté ginger for about 1 minute. Stir in garlic for 30 seconds.
  3. Add the gai lan stems and mushrooms (if using). Fry for about 2 minutes.
  4. Now, add the gai lan leaves, soy sauce, and Shao Hsing cooking wine. Stir fry for 1 to 2 minutes. gai lan leaves should be wilted but still crunchy.
  5. Pour in cornstarch mixture. Stir to combine for another 1 to 2 minutes. Corn starch mixture will thicken
  6. Turn off heat. Drizzle sesame oil over vegetables. Remove and serve immediately.

Results may vary.