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PORK SIEW MAI - STEAMED PORK DUMPLINGS
Best known as an item for a Chinese luncheon dish and one of many varieties of "Dim Sum" (Cantonese). Translation: "Bits That Touch The Heart".
One of the many dishes you will be offered for a "Hong Kong" style Chinese luncheon where the items on the menu are collectively called "Dim Sum". Here you will find hundreds of Dim Sum aficionados gathered in large dining rooms, and ladies with push carts almost screaming out names of the dishes while hawking some of the most delightful morsels of Chinese steamed, fried and baked items for you to try. These delectable morsels are served on small individual plates with usually 3-6 of the same items on each plate. Each plate has a price coding or color marking so the young ladies (waitresses) will know at the end of your lunch, just how much each plate was worth and what the final total of the bill will amount to. The beauty of this is you can just keep ordering small plates of Dim Sim to your hearts delight. Surprisingly, the final bill is usually much less than you would imagine.
INGREDIENTS: Makes 30 Dumplings
• 1 pound ground pork
• 1 cup finely chopped water chestnuts
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 2 teaspoons freshly grated ginger
• 2 tablespoons cornstarch
• 1 teaspoon coarse salt
• ½ teaspoon finely ground black pepper
• 30 won-ton wrappers
DIRECTIONS:
1. Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and
pepper in a bowl and mix well to combine (hands work well for this).
2. Place a dumpling wrapper** in the palm of one hand and cup it loosely. Place a generous tablespoon
of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around
the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to
flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the
remaining dumplings in the same manner.
3. Arrange filled dumplings about ¼ inch apart in two steamer trays that have been lined with wet
cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
4. When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch
of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover
tightly, and steam dumplings for 25 minutes over high heat, reversing the trays after 10 minutes.
Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce*.
( Makes: 30 dumplings)
DIPPING SAUCEINGREDIENTS:
• ½ cup soy sauce
• 2 tablespoons black vinegar, or Rice Wine vinegar
• 1 teaspoon Oriental red chile paste (sriracha)
• ½ teaspoon sugar
• 1 tablespoon minced garlic
DIRECTIONS:
1. Combine ingredients in a small bowl and serve with Pork Dumplings.
Yield: ⅔ cup
**COOKS NOTE**
Coating the interior side of the won-ton wrapper with an egg-wash will help hold the pleats together
to make a tight purse to hold the filling.
SIEW MAI PORK
NOTE: THE VIDEO BELOW MIGHT BE OF HELP
**COOKS NOTE**
Coating the interior side of the won-ton wrapper with an egg-wash will help hold the pleats together
to make a tight purse to hold the filling.
