Pork Siu Mai
For 2 (for 4)
Spring Onions: 1 bunch (2 bunches)
Water Chestnuts: 1 can (2 cans)
Pork Mince: 1pack (2 packs)
Crushed Ginger : 1 sachet (2 sachets)
Soy Sauce: 4 sachets (8 sachets)
Mushroom Stir Fry Sauce: 1pack (2 packs)
Sesame Oil: 1pod (1 pod)
Cornflour: 1pod (1 pod)
White Pepper: 1pod (2 pods)
Pak Choi: 1 pack (2 packs)
Wonton Pastry: 1 pack (2 packs)
Chilli Oil: 1 pod (2 pods)
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.
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 minsFor 4 - 55 mins
Cooking time:For 2 - 60 minsFor 4 - 70 mins
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