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Recipe

Siu Mai Dumplings with Crispy Chilli Oil

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Heat That Blooms with Every Bite

Soft, juicy siu mai meets crunchy, fiery chilli oil.

Tender pork and shrimp dumplings meet a crisp, aromatic chilli oil, with Miele’s steam and induction appliances enhancing every layer of heat, flavour and texture.

Ingredients:

Crispy Chilli Oil:

1 large shallot, thinly sliced into rings
1 ½ cups (375 ml) neutral oil, such as grapeseed, sunflower or canola oil
2 green onions, thinly sliced
2 long red chillies, thinly sliced
10 garlic cloves, thinly sliced
¼ cup mild chilli flakes, such as Korean or Kashmiri
1 tbsp gochujang paste or doubanjiang paste
1 tbsp light soy sauce
1 cinnamon stick
2 star anise
1 tsp Szechuan pepper, lightly crushed in a mortar and pestle
1 tbsp sesame seeds
1 tsp white sugar
½ tsp MSG, optional

Siu Mai Dumplings:

2 dried shiitake mushrooms
150 g coarsely ground fatty pork mince
90 g raw shrimp meat, finely chopped
2 tsp oyster sauce
1 tbsp light soy sauce
1 tbsp rice wine
1 tsp sesame oil
1 tsp superfine sugar
1 cm piece ginger (5 g), finely grated
1 small green onion, white part only, thinly sliced
1 tbsp cornstarch
1 x 300 g packet square wonton wrappers
1 tbsp finely chopped carrot

To Serve:

¼ cup (60 ml) light soy sauce
¼ cup (60 ml) Chinkiang vinegar (Chinese black vinegar)
1 green onion, green part only, thinly sliced


Preparation:

Crispy Chilli Oil

  1. Place the shallots and oil in a saucepan and cook on medium heat, induction setting 6, for 10 minutes. Add the green onion, chilli and garlic and cook for another 10 minutes, or until the garlic becomes a golden brown.
  2. Using a slotted spoon, remove the ingredients and drain on absorbent paper.
  3. Place the remaining ingredients in a heat-proof bowl and add the hot oil, stir well to combine. Cool oil completely then returns the crispy ingredients to the bowl and cover.
  4. Allow the chilli oil to infuse overnight then remove the cinnamon and star anise before using.

Siu Mai Dumplings

  1. Place the shiitake mushrooms in a small heat-proof bowl and cover with boiling water. Sit for 10 minutes to soften. Remove and discard the liquid. Finely chop the mushroom.
  2. Place the chopped mushroom, pork, shrimp, oyster sauce, soy sauce, rice wine, sesame oil, sugar, ginger, green onion and cornstarch in a large bowl, mix well. Cover and marinate in the fridge for 10 minutes.
  3. Pick the filling up with your hand and slap against the side of the bowl. Repeat this about 30 times to firm up the mix.
  4. Place 3 teaspoons of the mix in the middle of a wonton wrapper and bring up the sides to form a cylinder, fold the corners down to create a dumpling with an open top, dab a little water to make it stick. Put a few pieces of carrot on top of each dumpling.
  5. Place dumplings in a lightly greased perforated steam container. Place into the steam oven and steam at 90°C (195°F) for 15 minutes.

To Serve:

  1. Combine the soy sauce and vinegar together.
  2. Serve the shumai dumplings with the soy mixture, crispy chilli oil and green onion greens.

Tips:

  • Substitute the crayfish tail with lobster tail medallions, or langoustine if available.
  • Steaming the seafood guarantees tender results, however they can be stir-fried with the noodles.
  • Our recipes are tested using 20 ml tablespoon measures.
  • Lunar New Year is celebrated across Asia and is often celebrated with special foods, such as this dish. These noodles represent long life; the added seafood elevates this delicious dish.







Image credit: Miele Australia

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