Ingredients:
Allergens in bold
Spring Onion
Water Chestnuts
Pork Mince
Crushed Ginger (sulphur dioxide and sulphites)
Soy Sauce (gluten, soya)
Vegetarian Stir Fry Sauce (gluten, soya)
Sesame Oil (sesame)
Cornflour
White Pepper
Pak Choi
Wonton Pastry (gluten, eggs)
Chiu Chow Chilli Oil (soya, sesame)
Nutritional Information:
Per serving: Energy (kcal) 589 Fat 24g of which saturates 4g Carbohydrates 73g of which sugars 6g Protein 19g Salt 5.13g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
As more and more merchants travelled the Silk Road through China, teahouses sprang up to refresh them on their journey, leading to the development of the ‘dim sum’ meal, a series of delectable small plates and snacks served with tea. Siu Mai are one of the original and most famous Cantonese dim sum bites, but Southern merchants probably encountered them first in Inner Mongolia, where it was a mutton-based dumpling flavoured with plenty of ginger and spring onion. Siu mai are always left open at the top, and were probably prominently displayed in teahouses in order to show off the quality of the local dumpling fillings.
Preparation time:
For 2 - 45 mins For 4 - 55 mins
Cooking time:
For 2 - 60 mins For 4 - 70 mins