Siu Mai Dumplings

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'Siu Mai' dumplings are traditionally filled with pork and prawns.  They are probably the most popular choice of dim sum during the tea session as they are the epitome of Cantonese cuisine and they are truly delightful to savour among the other mini dishes.


Prep time 25 mins  Cooking time 10 mins

INGREDIENTS (makes ～35):

350 g pork loin or shoulder, cut into small cubes
180 g prawns, diced
3 shiitake mushrooms, rehydrated and diced
1/4 small carrot, finely chopped (as top garnish)
1 tsp neutral oil like vegetable or sunflower
1 Tbsp sesame oil

Pork's marinade
1 1/2 Tbsps light soy sauce
3 Tbsps oyster sauce
3 tsps sugar
3 tsps corn flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp ground white pepper
3 Tbsps mushroom soaked liquid
1 1/2 tsp mushroom seasoning powder / bouillon


METHOD:

1) Cut the pork into 0.5 cm strips and then into small cubes. Soak in water for 10 minutes, then drained and dried them well with kitchen paper. This will ensure that the won ton wrappers do not go soggy with the extra moisture and the pork do not watered down the marinade to be added next;

2) Prepare the marinade in a bowl, add to the pork and stir in one direction until the pork absorbs the marinade quicker. Leave to marinate for approximately 15 minutes in the fridge while the other ingredients are getting prepared;

3) Add the diced prawns and mushrooms and mix well;

4) Add the vegetable oil and sesame oil - stir to mix and leave the pork mixture to marinate for at least 6 hours or overnight in the fridge. Remove half an hour before use;

5) Place a round won ton wrapper on your left palm and put about two teaspoons of filling in the center of the wrapper;

6) The next step may takes a bit of practice to perfect - make a circle with your thumb and index finger, then place the wrapper over the circle. Gently press the filling down the center, into the hole creating a dumpling shaped like a well. Add more filling as required, making sure it is filled to the top at the same time of squeezing the bottom of the dumpling so it is rounder in its shape and not too overfill;

7) Lay a parchment paper inside the steamer and steam the dumplings for 10 minutes from the time the water has come to boiling point with the lid close. Make sure the steamer is well elevated above the water as to not splash onto the dumplings.

8) Remove the steamer and let it cool for 5 minutes before serving. Enjoy!!


*** You can also make a big batch of siu mai dumplings and freeze them individually (before cooking) on a flat tray. Once they have frozen, store them into a freezer bag for up to 3 months but any quantities can be removed at a time to be enjoyed by steaming them from frozen for 12-15 minutes. 

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