makes
20
prep
45 minutes
cook
15 minutes
difficulty
Mid
makes
20
serves
preparation
45
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Episode 2
episode • The Streets With Dan Hong • cooking • 25m
G
episode • The Streets With Dan Hong • cooking • 25m
G
Ingredients
- 225 g pork shoulder or neck, cut into small pieces
- 3 dried shiitake mushrooms
- 115 g king prawns, peeled and deveined, dried well and finely chopped
Marinade
- 1 tbsp sesame oil
- 1 tsp chicken bouillon
- ½ tsp salt
- 2 tsp sugar
- 2 tbsp cornstarch
- ½ tsp baking soda
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp water
- ½ tsp white pepper
- 20 siu mai wrappers (or wonton wrappers, thinnest you can find, corners cut or shaped into a circle)
- Orange flying fish roe, to garnish
- Chilli sauce, to serve
Soaking time: 30 mins
Marinating time: 30 mins
Instructions
- Massage the pork pieces in a bowl of cold water for 1-2 minutes, leave to soak in the water for 10-15 minutes. Drain in a colander, squeeze out as much water from the pork as possible: you can use a tea towel to help remove the liquid.
- Rehydrate the mushrooms in hot water for 30 minutes. Squeeze out as much liquid as possible. Remove the stalks and finely chop, set aside.
- Add the pork and prawn pieces to a bowl. Using your hands, scoop up the mixture and slap it back into the bowl, continue for 30-60 seconds or until the mixture is combined and sticky.
- In a separate bowl, combine all of the marinade ingredients. Pour over the pork and prawn mixture. Add the chopped mushrooms and use your hands to mix the mixture. Cover and refrigerate for at least 30 minutes or until the mixture is firm.
- Place one wrapper in the palm of your hand. Slightly cup the wrapper in your hand, add 1 teaspoon of mixture to the wrapper, apply some pressure to the top of the mixture, hold the wrapper like you would hold an icecream cone. Squeeze the bottom half of the dumpling to force some of the meat to rise, and flatten that with the back of your spoon. If there isn’t enough filling you can add a little more. Repeat the process until all of the filling is used.
- If you don't want to cook all of the siu mai, freeze them before steaming. Defrost completely before steaming.
- Fill a wok with about 2 cups of water. Place a sheet of baking paper in the base of a steamer, use a skewer to place a few holes in the paper. This will ensure the steam is even. Lay out the siu mai on the baking paper in a single layer so they're not touching.
- Bring the water to a boil. Carefully set the steamer over the water (the water should not touch the steamer). Cover, and steam for 7-10 minutes.
- Carefully lift the steamer rack from the wok.
- Garnish with the fish roe, serve with chilli sauce on the side. Best eaten immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 2
