Siu Mai pork, bacon and ginger dumplings
For tender pork and bacron dumplings bursting with spicy flavour and a a fresh, peppery ginger kick, try these delectable, bite-size treats
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
500g fresh prawn meat
250g streaky pork, minced
3 garlic cloves, crushed finely
1 x 5cm piece ginger, grated
2 eggs whites
2 tsp cornflour
juice of half lemon
1 tbsp Oyster sauce (optional)
1 tbsp soy sauce
1 tbsp sesame oil
¼ tsp salt
¼ tsp freshly ground pepper
Hong Kong style, round wonton wrappers
oil for brushing the steamer
cabbage leaves
25cm Bamboo steamer
Method
Put all the ingredients into a wide bowl. Season well and evenly with salt and freshly-ground pepper. Mix very thoroughly or pulse in a food processor.
To assemble the dumplings, hold the wonton wrapper in your hand between your thumb and cupped fingers. Dip a spoon into cold water, then drop a blob about (2 tsp) into the centre of each wrapper. Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers, leaving the filling slightly exposed, the sides pleat a little.
Tap the base on the worktop so the bottom will be flat and the dumplings won’t topple over in the steamer. Continue until all the filling is used up. Cook or cover and keep refrigerated.
To cook, brush the slats of the steamer with a little oil. Line the base loosely with cabbage leaves. Arrange the dumplings in a single layer with a little space between each one to allow the steam to circulate. 12 siu mai should fit comfortably into a 25cm bamboo steamer. Cover.
Bring 5cm of water to boil in a pot or wok. Place the steamer over the pot, cover with the lid and steam for 10-12 minutes or until the filling feels firm to the touch and is fully cooked through. Serve the dumpling immediately in the steamer with a bowl of soy sauce for dipping.
