Steamed Pork Siu Mai Recipe - Cooking Index
Steamed Pork Siu Mai Recipe - Cooking Index
| Filling | ||
| 1/2 lb | 227g / 8oz | Ground pork |
| 2 oz | 56g | Medium-size raw shrimp |
| 1 | Chinese sausage - coarsely chopped | |
| = (or 2 slices lean smoked bacon) | ||
| 1 1/2 tablespoons | 22ml | Cornstarch |
| 2 teaspoons | 10ml | Dry sherry |
| 1 tablespoon | 15ml | Oyster-flavored sauce |
| 1 teaspoon | 5ml | Chopped mint leaves |
| 1 teaspoon | 5ml | Sesame oil |
| Dipping Sauce | ||
| 1/4 cup | 59ml | Soy sauce |
| 1 tablespoon | 15ml | Hot mustard powder |
| Dumplings | ||
| 30 | Siu mai or wonton wrappers | |
| 1/4 cup | 59ml | Frozen green peas - thawed |
In a food processor, process filling ingredients into a paste. Transfer to a stainless steel bowl.
Combine dipping sauce in a small bowl; blend well.
To fill each dumpling, spoon a heaping teaspoon of filling into center of each wrapper, keeping remaining wrappers covered to prevent drying. Use fingers to form a open-topped pouch. Place one green pea on top of each siu mai; place siu mai on two greased 9-inch pie pans or other heatproof dish.
Place a steaming rack in a wok. Add water and bring to a boil. Place dish on the rack, cover and steam over medium-high heat for 20 minutes. Check the water level in the wok occasionally. If it is low, add boiling water to avoid lowering the temperature.
When the siu mai is cooked, remove the dish from the wok. Serve the first portion while cooking the remaining siu mai. Serve siu mai with dipping sauce.
This recipe yields 30 siu mai.
Source:
A LaCarte at http://www.alacartetv.com/feast/recipe1.htm
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