With summer having disappeared for the time being, it’s time to get back into the kitchen! These siu mai are a great way to spend an afternoon and are a super-impressive addition to any spread!
50g water chestnuts
3 dried Chinese mushrooms (soaked in water for 1 hour)
300g minced chicken
1 tablespoon cornflour
2 tablespoons sesame oil
½ an egg white
Pepper, to taste
½ tsp salt
1 ½ tsp sugar
1 pack of fresh siu mai pastries (approx 20)
Equal parts soy sauce, black rice vinegar and minced ginger, mixed together to make dumpling vinegar
Large pot with same diameter as steam basket
- 1. Finely chop the mushrooms and water chestnuts. Mix together with all ingredients (except pastries).
- 2. Place a heaped teaspoon of mixture in the centre of a siu mai pastry. Using the bottom of the teaspoon, ensure the mixture covers every part of the pastry
- 3. Push with the bottom of the spoon to ensure all the filling stays in the pastry and turn the pastry with your left hand, using your thumb and index finger to form a circle. Create an ‘egg cup’ shape with your left hand and allow the pastry to keep spinning around the egg cup whilst pushing with your spoon.
- 4. When ready to cook, fill pot halfway up and bring to the boil. Keep on a simmer.
- 5. Line basket with banana leaf or baking paper. Place siu mai in basket and place over pot. Steam for 8-10 minutes with lid on.
- 6. Enjoy with dumpling vinegar!
Why not join our Dim Sum class? You’ll learn how to make siu mai and much more, refining your wonton skills until practice makes perfect.