Its been a pretty good weekend for food, well if you discount the pie and chips at the rugby on Friday night. Last night we went to Attica (story to follow) and tonight I am cooking a few little treats for Maree’s birthday.
But today for lunch I cooked Siu Mai or pork and prawn dumplings from Teague Ezard’s Lotus – Asian Flavours. The main driver for this was my daughter’s requirement to tick a box for her Chinese project. I had cooked prawn dumplings from this book before and it does have quite a good selection of dim sum recipes.
The dumpling mixture is a combination of:
200g minced pork
200g finely chopped prawn meat
1.5cm finely chopped piece of ginger
3 spring onions finely sliced
3 coriander roots washed and finely chopped
2 tbsp garlic chives finely chopped
1 red bird’s eye chilli seeded and finely chopped
1/2tbsp light soy sauce
1/2tbsp fish sauce
1/4tsp ground white pepper
I used round wonton skins and steamed the dumplings for 7 minutes. The dipping sauce was 100ml light soy, 1tbsp lemon juice and 2 chopped chillies. A bit rough and ready, but everyone liked them.