Siu Mai (Chinese Dumpling)
Servings: 1 Portion
Ingredients
For The Dough
- 150g plain flour
- 1 egg
- 1 pinch of salt
- 20ml water
For The Filling
- 100g pork mince
- 2 spring onions, finely chopped
- 5 mushrooms, finely chopped
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine (Chinese cooking wine)
- 1 tsp fish sauce
- 1 tsp oyster sauce
- ½ tbsp sesame oil
- 1 tbsp cornstarch
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- A few thin strips of ginger
- 1 tsp sugar
Instructions
For The Dough
- In a bowl, combine the dough ingredients. Use chopsticks to mix up the ingredients. Add more water if the dough is too dry. Knead for 5 minutes on a floured surface and then cover and set aside.
For The Filling
- In a bowl, combine all of the filling ingredients. Mix well until a silky and smooth paste has formed.
Wrapping The Dumplings
- On a floured surface, roll out the dough until 2-3mm thick. Cut the dough into equal squares (around 8), that are approximately 7cm wide.
- Place a heaped teaspoon of the filling into the centre of a wrapper. Cup the dumpling and seal the wrapper like a basket around the filling. You want the top of the filling to be uncovered. If you have any excess dough, just dab a bit of water onto the edge of the wrapper, fold it over and pat it down. Repeat this step until you have no dough or filling left. (If you're struggling with this step, feel free to hop on over to Instagram to watch the tutorial!).
Cooking & Serving
- Cut out a circular piece of baking paper with holes in it and place it in your steamer. You can alternatively brush your steamer with oil to avoid the Siu Mai sticking to the base.
- Place the Siu Mai into the steamer and cook for 10 minutes.
- Meanwhile, in a small bowl, combine your dipping sauce ingredients.
- Remove the Siu Mai from the steamer and enjoy!