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.
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.
- 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
- Mix all ingredients in a bowl.
- Work together for 5 minutes to create a firm, springy texture.
- Place a tbsp. of mixture into the centre of each gow gee wrapper.
- Gather sides together leaving top open to form a cylindrical shape.
- Place on a tray with baking paper.
- Refrigerate for 30 minutes.
- Steam in a lined bamboo steamer for 7-8 minutes or until cooked through.
- Serve with soy and chilli sauce.