Elizabeth Chong: pork and shiitake siu mai
makes
30
Elizabeth Chong: pork and shiitake siu mai
“My dim sim recipe comes from my father, who commercialised dim sims for the Australian market in the 1940s” - Elizabeth Chong.
Ingredients (11)
- ½ cup (15g) dried shiitake, soaked in boiling water for 30 minutes, drained
- 500g minced pork
- ¾ cup finely sliced cabbage (we used a mandolin)
- 2 tsp soy sauce, plus extra to serve
- 1 tsp finely grated ginger
- 2 spring onions, white part finely chopped, green part thinly sliced
- ¼ tsp sesame oil
- A good pinch (or tsp) of ground white pepper
- 270g (packet of 40) wonton wrappers
- 1 tbs sunflower oil
- Chilli oil & black vinegar, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Finely chop shiitake and combine in a bowl with pork, cabbage, soy sauce, ginger, white spring onion, sesame oil, pepper and 1 tsp salt flakes. Spoon 1 tbs of the mixture onto the centre of each wrapper. Moisten edges with a little water. Gather wrapper up around filling and, cupping it between your thumb and index finger, pat the filling down with the back of a spoon. Repeat until all the mixture is used.
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2.Bring a large saucepan of water to the boil. Line a steamer big enough to sit on top of saucepan with greaseproof paper and pierce it several times to allow the steam through. Place half the dumplings in the steamer, ensuring they’re not touching. Brush with oil and steam for 5-7 minutes until cooked. Repeat.
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3.Sprinkle with green spring onion and serve with chilli oil, vinegar and soy sauce
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