When my friend and me had a cooking marathon two weeks ago, we finished the day with these dumplings. Although they don’t look appetizing, they tasted pretty good. We had much fun cooking all day long, the only thing was that we got a bit tired after making a croque monsieur, a rocky road, a banana cake with caramel sauce and cookies that we kept reading the recipe over and over again without actually reading the words. So of course we added the wrong ingredients, but other than their ugly appearance and not so authentic outcome, they were still very delicious.
So what did we do wrong? First of all, I was too lazy to buy light soy sauce and just used the soy sauce I had, which was dark one. This immediately turned the pork mixture brown. Siu mai are always very light in color, so this ruined the appearance completely. Second of all, I didn’t use 1 tbsp, but two. Third of all, I added the chilli sauce (we used extra spicy Sriracha) to the filling instead of the dipping sauce. Although it’s not authentic I liked the spicy touch very much.
Since I accidentally adapted the recipe I will post the original recipe.
Recipe from Chinese Food Made Easy by Ching-He Huang.
Makes about 15-20
About 20 wonton wrappers (you might not need all of them)
groundnut oil to grease
1 tbsp fiery chilli sauce
2 tbsp light soy sauce
125 g minced pork
125 g raw tiger prawns, shelled, deveined and roughly diced
1 large spring onion, finely chopped
1 tbsp freshly grated root ginger
1 tbsp light soy sauce
1 tbsp Shaohsing rice wine or dry sherry
1 tsp toasted sesame oil
2 tsp cornflour
1 pinch each of sea salt and ground black pepper
Mix all the ingredients for the filling in a bowl.
Take one wonton wrapper and place 2 teaspoons of the filling in the centre. Then gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the centre exposed. Pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling once cooked. To help, brush the inside of each wrapper with egg wash before filling.
Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes until cooked.
Meanwhile, combine the chilli and soy sauce in a bowl. Serve with the dumplings*.
*We used Sriracha with garlic as a dipping sauce.