Sure-fire Siu Mai

a recipe for sure-fire sui mai

 It’s no big secret that Raffles loves a dumpling. And when I say loves I mean with a passion equalled only by that of a seagulls for chips. In fact if eating dumplings were an Olympic sport, he’d bring home Gold. In every event. Including the relay.

This is a child who considers Xiao Long Bao (pork dumplings dripping with gingery broth) and Gyoza (Japanese pan fried dumplings) as important to his survival as oxygen. A boy who has been known to inhale 23 har gau (prawn dumplings) in one sitting and still ask for more, thinks that momo (Nepalese dumplings) are pure magic and would probably bathe in a steaming bowl of wontons if given half the chance.

Steamed, fried or boiled I don’t think he’s ever met a dumpling he wouldn’t eat… by the bucketful. So when he asked me if we could make some Siu Mai (dim sim) together at home, I quickly acquiesced… in case he confused my bulging post-Christmas belly for one and devoured me.

We played around for a few days with a bunch of different recipes as well as different ingredients until we decided to combine them all, taking away a splash of this and adding a
sprinkle of that in wild abandon. After trialling three different batches of the delectable dumplings, Raffles was folding them like a pro.

Raffles on Siu Mai production duties

And the end result was so good that he reckons they are just about the tastiest he’s ever had… handy given this Siu Mai recipe knocks out about 36 of the buggers. Which Raffles devoured (minus a taster or two for the rest of us) in one sitting.

Siu Mai

Yield: makes 36

Siu Mai

Ingredients

  • 400g fatty pork mince
  • 260g raw prawn meat, roughly chopped
  • 2 large shitake mushrooms (stalks removed), finely diced
  • 2 tsp. caster sugar
  • 1 tsp. sea salt
  • 1 tbsp. oyster sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. Shaoxing wine
  • 1 tbsp. ginger minced
  • 1 clove garlic, minced
  • 1 tbsp. potato flour
  • 1 egg white
  • 3 spring onions, very finely chopped
  • Pinch of white pepper
  • Packet of Gow Gee Wrappers

Instructions

  1. Mix all ingredients in a bowl.
  2. Work together for 5 minutes to create a firm, springy texture.
  3. Place a tbsp. of mixture into the centre of each gow gee wrapper.
  4. Gather sides together leaving top open to form a cylindrical shape.
  5. Place on a tray with baking paper.
  6. Refrigerate for 30 minutes.
  7. Steam in a lined bamboo steamer for 7-8 minutes or until cooked through.
  8. Serve with soy and chilli sauce.
http://boyeatsworld.com.au/2016/01/08/sure-fire-siu-mai-recipe/

16 Comments on Sure-fire Siu Mai

  1. Christine
    January 9, 2016 at 5:17 pm (1 year ago)

    These are amazing. Go Raf!

    Reply
  2. Rachel Stewart
    January 9, 2016 at 5:34 pm (1 year ago)

    Oh my goodness I love dumplings and have never considered making them myself. None of that seems particularly difficult at all. Two little questions though…. what is Shaoxing wine and could I possibly substitute it for something else? (or omit it?) and where would I buy Gow Gee Wrappers? (I’m also suddenly SO hungry…)

    Reply
    • BOYEATSWORLD
      January 9, 2016 at 5:41 pm (1 year ago)

      Shaoxing is a Chinese cooking wine and both it and Gow Gee wrappers are available in most Woolworths and Coles. If not your local Asian grocer will definitely have both. You can also replace the Shaoxing with a medium dry sherry if you can’t find it! 🙂

      Reply
  3. Lorraine @ Not Quite Nigella
    January 9, 2016 at 10:57 pm (1 year ago)

    I love Raff’s enthusiasm for all things dumpling! I’ve got to give these a go as I love home made siu mai 😀

    Reply
    • BOYEATSWORLD
      January 12, 2016 at 6:33 am (1 year ago)

      They’re pretty delish! 🙂

      Reply
  4. hugzillablog
    January 10, 2016 at 3:33 pm (1 year ago)

    Oh DUDE, I am MILDLY hungover today and I could SMASH about 23 of these right now myself.

    Reply
    • BOYEATSWORLD
      January 12, 2016 at 6:34 am (1 year ago)

      They’d make an awesome hangover cure,

      Reply
  5. Linda Bibb
    January 11, 2016 at 9:19 am (1 year ago)

    It sounds like Raffles might have the chef gene in his DNA. Love it when kids like to get involved in things like this.

    Reply
    • BOYEATSWORLD
      January 12, 2016 at 6:34 am (1 year ago)

      He definitely does! He’s obsessed with cooking eating and talking about food 🙂

      Reply
  6. stuntman
    January 11, 2016 at 3:05 pm (1 year ago)

    Wow. Awesome folding there dude.

    Reply
    • BOYEATSWORLD
      January 12, 2016 at 6:35 am (1 year ago)

      Would love to hear how they enjoy them 🙂

      Reply
  7. Sudarshan Hebbar
    February 22, 2016 at 5:25 pm (11 months ago)

    very nicely presented. I will try this out

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






%d bloggers like this: