Siu Mai - Serves 20 dumplings
Shrimp - 20
Pork - ¾ lb
Pork Fat - ¼ lb
(Or get a piece with lots of fat on it)
10 mid-size shrimp
1 lb fatty pork (shoulder, loin, doesn’t matter)
½ tsp sugar
½ tbsp fish sauce
2 cloves chopped garlic
2 chopped spring onions
Sesame oil 1 tsp
Oyster Sauce 1 tsp
Black Pepper 1 tbsp
Corn Starch 1 tsp
Take out a large bowl to put all of the ingredients in.
Chop the fatty pork up as finely as possible into a mush using a sharp knife.
Chop up the shrimp into small chunks, but not as finely as the pork. Each shrimp should be cut into about 6 pieces.
Chop 2 cloves of garlic finely, and 2 spring onions into small pieces.
Add all of the ingredients into the bowl, followed by ½ tsp sugar, ½ tbsp fish sauce, 1 tsp sesame oil, 1 tsp oyster sauce, 1 tbsp black pepper, and 1 tsp corn starch.
Finally, crack an egg into a bowl and mix thoroughly until the ingredients are well combined.
Take your wonton wrappers out, and prepare a small bowl of water. Before folding each wrapper, lightly tap the edges of the wrapper with a wet finger to make the dumpling wrappers stick.
Add the filling to the middle of the dumpling, leaving space on the edges to wrap with.
Wrap the dumpling by creating 5 pleats, and then lightly press the wrapper inward toward the filling until all sides are covered and the top is left open. See video for tutorial.
Boil water in the bottom of the steamer, fill the boiling part ⅔ to the top with water.
While waiting for the water to boil, start making the sauce by adding 2 tsp chili garlic oil, 1 tsp vinegar, and ½ tsp soy sauce to a small bowl. Chili garlic oil can be found in the shop section of the website. Mix well and your sauce is done!
Place dumplings into foil wrappers in a steamer, and steam for 7 minutes. Remove from heat, and enjoy with sauce!