Steamed Pork and Mushroom “Siu Mai” Dumplings Recipe
Ingredients
For the Filling:
115g ground pork
3 fresh shiitake mushrooms, stemmed and finely chopped
1 large spring onion, green part only, finely chopped
1 tbsp fresh ginger, peeled and grated
1 tbsp light soy sauce
1 tbsp Shaohsing rice wine or dry sherry
1 tsp toasted sesame oil
Sea salt
Ground black pepper
2 teaspoons cornflour
For the Dumplings:
10 wonton wrappers (square)
15 goji berries**
Vegetable oil, optional if not using perforated parchment
For the Dipping Sauce:
1 tbsp hot Guilin chilli sauce
1 tbsp light soy sauce
Steamed Pork and Mushroom “Siu Mai” Dumplings Recipe
Method
1. In a large bowl, combine all the ingredients for the filling and mix well.
2. Take one wonton wrapper and place one heaped teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
3. Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings for 7-8 minutes until cooked.
4. Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.
Method
1. In a large bowl, combine all the ingredients for the filling and mix well.
2. Take one wonton wrapper and place one heaped teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
3. Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings for 7-8 minutes until cooked.
4. Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.
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