Easter Menu Appetizer: Curry and Dill spiced Siu Mai
Siu Mai (aka Chinese Steamed Pork Dumpling) – do not only taste great, but will definitely be an eyecatcher for your guests as well! In my recipe, I have experimented a little bit with the seasoning and ended up with a unique taste of curry, dill and Vietnamese fish sauce instead of soy sauce. Actually, Siu Mai are made with pork and prawns, but due to some time pressure I was forced to omit the prawn layer. Sorry guys! Although they still are incredibly good as they are ^^
And if you want to see more Recipes of this year’s Easter menu, then click HERE.
Recipe: (adapted from Appetite for China)
Ingredients: (makes about 30 pieces)
800 gr ground pork
2 tbsp Curry powder
1 tbsp dehydrated dill
2 tbsp dehydrated chives
6 tbsp fish sauce
2 tbsp tapioca flour
1 tbsp vanillin sugar
9 tbsp water
1 package frozen Wonton wrappers (40 pieces)
frozen green peas
For the filling:
- Combine all ingredients, apart from the Wonton wrappers of course, in a big bowl and mix well by hands.
- Put the mixture into the fridge for at least 4 hours or better overnight.
- Take the frozen Wonton wrappers and let stand at room temperature for about 1 hour or until they are completely defrosted.
- You will see that the wrappers are squares. So cut off each edge with a knife so that you will have an eight-sided-figure that will look somewhat like this…
- For wrapping the Siu Mai, I am now sending you to Makiko Itoh’s site Just Bento (a great blog, btw), since I didn’t take any pictures of how I made these. And I think, it would be probably very difficult to explain that only with words, so you better visit this link. (But make sure to cut the edges before, because this will lead to a nicer result at the end, although Makiko-san didn’t do so.)
- Then decorate with some frozen peas on top of the meat.
- Finally put them in a steamer for approximately 20-30 mins and serve immediately.