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Siu mai dumplings
Preparation
30 min
Cooking time
8 min
Servings
about 50 dim sum
Ingredients
Filling:
- 350 g (3/4 lb) minced pork
- 150 g (1/3 lb) raw shrimp, peeled and chopped
- 5 green onions, thinly sliced
- 1 garlic clove, minced
- 15 ml (1 tbsp) ginger, chopped
- 30 ml (2 tbsp) oyster sauce
- 30 ml (2 tbsp) soy sauce
- 5 ml (1 tsp) toasted sesame oil
- 10 ml (2 tsp) cornstarch
- 30 ml (2 tbsp) sugar
- 5 ml (1 tsp) salt
- Ground black pepper
- 1 package of gyoza or wonton wrappers cut into circles
- 1 egg, beaten
Sauce:
- 30 ml (2 tbsp) soy sauce
- 45 ml (3 tbsp) water
- 10 ml (2 tsp) rice vinegar
- 10 ml (2 tsp) sugar
- 45 ml (3 tbsp) green onion, thinly sliced
- Ground black pepper
Preparation
- In a large bowl, mix together all the filling ingredients.
- Fill the centre of each wrapper with about 15 ml (1 tbsp) of the mixture.
- Moisten the edges and lift the sides, creasing the wrapper. You will have a small flower-shaped basket.
- Cook for about 8 minutes in steamer (a bamboo one is preferable), oiled beforehand (or covered with parchment paper or a leaf of Chinese cabbage).
- Serve with the sauce.
Tip:
You can freeze the raw dim sum in a sealed bag or container. No need to defrost, just double cooking time (about 16 minutes).
