* Congratulations to Jess from Du Wax Loolu, winner of the Valentine’s Day Art Giveaway! She is the lucky recipient of a print of her choice from 52 Prints, and will hopefully find a place for it in her new home.
There is a special place in my heart for my Popo’s (Chinese for grandmother) cooking. She is a meticulous chef who has perfected certain dishes, and could easily open her own restaurant. Instead, she lovingly cooks for her family and friends. One of my favorite specialties of hers is siu mai, a traditional Chinese steamed dumpling found in dim sum restaurants. Siu mai, like most dumplings, take some time to prepare. But boy are they worth it!
Since purchasing a bamboo steamer a few weeks ago, I decided to try my hand at siu mai. My husband was so excited at the prospect of having siu mai for dinner, he offered to help out. Together, we made and steamed the dumplings, and they were excellent. Soft won ton wrappers stuffed with a mixture of pork, shrimp, water chestnuts and mushrooms. Mmm…Popo would have been proud.
3/4 pound ground pork
1/2 pound shrimp, minced
1/2 cup water chestnuts, chopped
1/4 cup black mushrooms, chopped
1/4 cup green onions, finely chopped
1/4 cup Chinese parsley, finely chopped
1 tablespoon oyster sauce
1 teaspoon salt
1/4 teaspoon Five Spice powder
2 tablespoon cornstarch
dash white pepper
1 package won ton wrappers
1 egg white, beaten stiff
Combine all ingredients, except won ton wrappers and egg white. Spoon a heaping tablespoon of filling on a won ton wrapper. Squeeze up sides gently, tucking edges together until it meets at the top. Seal by brushing egg white and press together. Continue filling the rest of the wrappers. Place dumplings upright in a steamer lined with parchment paper. Steam on high heat for 15 minutes.