by Jay Wadams
Pork Dim Sum (Siu Mai) are one of the most famous and delicious meals served from the Dim Sum trolley. Luckily, they are also simple to make at home and you can fill these delicious morsels with all your favourite flavours.
These pork dumplings might be often called dim sum, but they are actually just one type of dim sum dish called "siu mai/shu mai". The term "dim sum" actually refers to a whole meal of many different dishes.
Ground pork: either make your own ground pork or have it ground for you at the butcher for best results. Use pork with a decent fat content, so add a bit of pork belly or bacon if it is not fat enough. Lean pork is not suitable as it can taste a little dry.
Dumpling wrappers: You can find these in the freezer or fridge section at most Asian stores as well as grocery stores with a decent international foods section. They are sold under the name gow gee wrappers or wonton wrappers.
Soy sauce: use light soy sauce as dark soy a little overpowering.
Rice vinegar: This adds a tanginess and balance to the recipe. If you can’t get rice vinegar, substitute apple cider vinegar.
Green onions or scallions: These cook faster than standard onions, so you can put them raw into the dim sum mixture.
- ½ lb minced pork
- 2 green onions or scallions, finely sliced
- ½ red chili pepper, diced
- 1 small bunch fresh coriander/cilantro, finely chopped
- 1 tbsp fresh ginger, finely grated
- 1 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- ½ tsp sugar
- ½ tsp sea salt
- 24 wonton or dumpling wrappers, defrosted if frozen
- parchment paper or lettuce leaves
- bamboo steamer
Dipping sauce:
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ red chili pepper, sliced
- a squeeze of fresh lime
Method
- Prepare the steamer: cut a disc of parchment paper to the size of your steaming basket and poke numerous holes in the the paper with the end of a sharp knife, or lay a single layer of lettuce leaves in the steaming basket. Soak the base of the bamboo steamer in cold water.
- In a large bowl, mix together all of the filling ingredients until well combined. Use your hands to knead until smooth.
- Dust a baking sheet or large plate with cornstarch.
- Next, take one dumpling wrapper, hold it in the palm of your hand and place a heaping teaspoon of the meat filling in the middle. Fold the edges of the wrapper up all around the meat, forming a pouch that’s open at the top. Gently press the wrapper against the filling so that it sticks. If you find the wonton skin is really not sticking, wet your index finger and use it to pinch the sides together. Place on the prepared tray and repeat. Cover and chill until needed.
Cooking
- Fill the bottom of a wok or large frying pan with a couple of cups of water. The water should come around 3/4 inch up the sides of your steaming basket, but not touch the bottom of the dumplings.
- Bring the water to a boil, then place the closed steaming basket on top.
- Steam the dumplings for 10 minutes.
- Serve the pork dim sum immediately with the dipping sauce.
Variations
- Add prawn/shrimp: These dumplings are often made with a mixture of pork and prawn. Stir in as much finely diced prawns as you like and continue as per the recipe.
- If you want to bulk out these dumplings, add some diced water chestnuts or mushrooms to make the filling mixture go a little further.
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