Idaho Potato Shao Mai Bites


  • 3 pounds Idaho® Potatoes, divided into 2½ pounds and ½ pound 
  • 4 Tablespoons butter, diced small
  • 1½ teaspoons kosher salt
  • 1 teaspoon pepper
  • 4 large egg yolks
  • Duck fat, for frying
  • ½ cup cheddar cheese, shredded
  • 1 package round shao mai wrappers, about 50 


  • Caviar
  • Minced herbs


  1. Peel 2½ pounds of potatoes and cut into quarters. Place in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10 minutes. Drain.  
  2. Pass the drained potatoes through a potato ricer or mash them until smooth; allow to cool. 
  3. Add the butter and stir gently until melted. Season with salt and pepper to taste. Stir in the egg yolks. Set aside. 
  4. Dice remaining ½ pound of potatoes and fry in duck fat until golden. Add to potato-yolk mixture.  
  5. Mix in cheddar cheese. 
  6. Place two tablespoons of filling in each wrapper and form shao mai by folding edges up around filling. Place in a steam basket lined with non-stick steamer papers, or alternatively, lightly greased.
  7. Steam dumplings until wrappers are done, approximately 8 minutes. 
  8. Garnish with caviar and minced herbs.  
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Yield: 12 servings

Dennis Chan
Blue Bamboo Restaurant & Bar

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