Taking a break from my Japanese holiday ramblings to share this delicious recipe with you. When I go for dim sum (or yum cha, if in Australia), there are a few standard items which are must-haves. Steamed prawn dumplings (har gow), bbq pork buns, braised chicken feet (I’m sure some of you are cringing at the thought of this, but it is one of my favourites) and steamed pork dumplings (siu mai).
At a dim sum (yum cha) restaurant here in Melbourne, you’d have to pay about $4.50 a serve (usually 3 to 4 small siu mais in a mini bamboo steamer). If you were to make this at home, it’s about $6 – 7 for 35 to 40 large dumplings. Feeling a little ripped off? Well, go ahead and make some at home then. The best part is that these dumplings can be frozen and steamed from frozen. You can eat all 40 dumplings in one sitting of course, I’m not judging…but I wouldn’t recommend it!
Most recipes recommend using round wonton wrappers but I like this version that uses square wrappers. Watch this video and be amazed at how easy it is to form the dumplings. Your dumplings will look pretty pro at the end of it. Enjoy!
STEAMED SIU MAI (PORK DUMPLINGS)
Makes about 35 – 40
350g (3/4 pound) minced pork, preferable with some fat in it
220g (1/2 pound) raw prawns, peeled, deveined (coarsely chopped)
2 stalks of spring onion, chopped finely (both green and white bits)
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp mirin
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn starch
2 tsp finely diced carrots
1 packet of wonton wrappers (about 40 in a pack)
1. In a mixing bowl, add pork, prawns, spring onions, soya sauce, oyster sauce, sesame oil, mirin, white pepper, salt and corn starch together, mix thoroughly.
2. To wrap the dumplings, watch this video. Using a square wonton wrapper, dip your finger in water and wet all four edges. Place a tablespoon of pork mixture in the middle of the wrapper, fold all four corners together. Hold the dumpling in a cupped hand, fold in the edges sticking out on the sides while using cupped hand to shape the dumpling. Flatten and even out the top of the dumpling with a knife. Garnish with a tiny pinch of carrots.
3. Lay a sheet of parchment paper at the bottom of a bamboo steamer, arrange siu mai, leaving some space in between to avoid sticking.
4. Bring water to a boil over high heat in a saucepan/wok that is big enough for the bamboo steamer to sit on. Cover and steam for 10 minutes. Remove from heat and serve warm.
Dumplings can be prepared ahead and is suitable for freezing. Give an extra 2 – 3 minutes if steaming from frozen.