How To Make Siu Mai
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How To Make Siu Mai
Jirapan from Paya Thai cookery school in London shows you how to make siu mai dumplings, perfect for serving as part of a dim sum meal.
- Prep:
- 15m
- Cook:
- 15m
- Total:
- 30m
- Serves:
- 6
Ingredients
- 15 - 20 sheets siu mai/won ton pastry
- 50 g raw prawns, chopped
- 150 g pork mince
- 2 - 3 shitake mushrooms, chopped
- 1 spring onion, chopped
- 1 clove garlic, chopped
- 1 tsp ginger, grated
- 1 soy sauce
- 1 tsp oyster sauce
- 2 tsp fish sauce
- ground black pepper
- white sugar
- 1 tsp sesame oil
- 2 dark soy sauce
- 2 white wine vinegar
- 2 tsp white sugar
- 5 cloves garlic, chopped
- 2 vegetable oil
Method
Begin by making the filling. Place the pork and prawns in a blender and mix until combined into a sticky paste. Transfer to a bowl and add 2 - 3 tablespoons of shitake mushrooms, the spring onion, 1 clove of garlic, the ginger, soy sauce, oyster sauce, 2 tsp fish sauce, black pepper, sesame oil and a pinch of sugar. Mix well using your hands.
Place a heaped teaspoon of the filling into the centre of a sheet of pastry. Pull the edges of the pastry up around the sides and pleat into the mixture. Leave the top uncovered. Repeat until you have used all the mixture.
Brush a little oil on the bottom of the steamer. Place the dumplings on and leave some space between them so they don't stick together. Leave to steam for 15 minutes.
Meanwhile, make the dipping sauce. Stir the dark soy sauce, white wine vinegar and white sugar and stir until the sugar is dissolved.
Serve the dumplings with the dipping sauce and golden fried garlic.