Remember those days in the suburban fish and chip shop, you’d look over to the counter where a flannel shirt-covered man would announce to the young cashier “one fried dim sim, thanks”
Dim sum (“dim sims” in Australian), there is just so much more to you than the deep fried, gristle-filled, salty, crunchy dim sim from the local fisho.
Here’s a quick recipe for delicious bite-sized morsels of beautiful steamed siu mai – a type of dim sum.
As a speedy Sunday night dinner I had actually used some defrosted leftover filling from my gyoza a little while back, but you could really enhance whichever flavours you were partial to. I often add a good handful of chopped green prawns to the mix and extra ginger. You want the mixture to be quick thick and gluggy – as gross as that sounds – as the siu mai aren’t “sealed” as won tons would be, they are essentially “open top” as they are steamed. A thicker filling will help the siu mai stay together.
You’ll also need some won ton skins, which you can get from any Asian supermarket. Once you’re ready to construct, take out a small stack of half a dozen skins and re-seal the packet (this will stop the other skins drying out and becoming unworkable). I find the easiest way is to lay a skin flat on the palm of my hand, and then put a good teaspoon of mixture smack-bang in the middle.
I then position the siu mai between my thumb and forefinger to create their classic shape
Squeeze the sides together, forming somewhat of a cylinder, and fold any flaps of the skin (wow, that sounded significantly less gross in my mind) on top. When you’ve made a handful, whack these in one of those bamboo steamers that you can buy for approximately $1 and steam for around about 15-20 mins depending on the amount of filling (if you look closely, when you see clear juices floating on the top of your siu mai, they’re done).
Serve with rice and a spot of greens (…or just go with the flow and eat them straight out of the steamer)