Siu Mai Recipes

SIU MAI

Steps:

• In a small bowl soak the mushrooms in 1/2 cup cold water 30 minutes or until softened.
• Drain and squeeze dry, reserving the soaking liquid.
• Cut off and discard the stems and mince the caps.
• In a processor, chop shrimp into small pieces.
• Add to pork and remaining ingredients.
• Add 1- 1 1/2 tsp mushroom water.
• Put the won ton wrappers on a work surface and lightly cover with a damp towel.
• Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
• Put one wrapper over the hole and put1 tablespoon filling in the center of the wrapper.
• Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
• Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
• Put the dumpling upright on a plate.
• Continue filling the rest of the wrappers.
• Press 1 caper on top of each dumpling.
• Line a 12-inch bamboo steamer with a cheesecloth, or add oil to a plate.
• Place half the dumplings on the plate, 1/2-inch apart.
• Cover the steamer with its lid.
• Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
• Carefully put the steamer in the wok, and steam on high heat 15 minutes or until the pork is no longer pink and just cooked.
• Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
• Carefully remove the steamer from the wok.
• The dumplings should be served immediately.
• Continue steaming the remaining dumplings, replenishing the wok with more boiling water.

SIU MAI (DIM SUM)

Steps:

• Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.
• Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don't squeeze the top together - you should still be able to see the filling.
• Add more filling if needed until it's reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.
• Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.

PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE

Steps:

• In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
• To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.

STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS

Steps:

• For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
• For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
• Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
• For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.