Dim Sum Craving led to Pork Sui Mai!!!

 

 

So I love going out to eat dim sum.  It’s a lot of small one or two bite items and it’s a perfect opportunity to try new foods! 

A few days ago I was craving some dim sum especially my favourite… Pork Sui Mai… Unfortunately I haven’t been able to find a good dim sum restaurant since I moved so I decided to make my own! 

I decided to take what I knew from eating Sui Mai in the past, which was basically a pork and shrimp paste packed into a wonton noodle and steam.  I decided to raid my pantry to see what other asian flavours I had and dug out some ginger, green onion, water chest nuts, sesame oil, and soya sauce and went to town.

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Started by throwing my ground pork into the bowl…. It was a weird colour, I really don’t recommend buying the tube of ground pork, try to get fresh! But this is what I had in the freezer so there was no turning back! 

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Then I took my raw shrimp and cut it down into a chunky paste, again this looked gross but there was nothing I could do about that! 

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Threw that into the bowl with the pork 

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When I opened the can of water chestnuts I realized they were going to be to big to just throw into the mix and go to town, so seeing as I already had my chopper out I threw them in along with the garlic! 

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Chopped those down, but I still wanted some texture in the sui mai filling so I left it kinda chunky 

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Threw that into the bowl with the pork mush and the shrimp paste! 

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Grated some ginger! I love ginger so I added a little bit more then someone who doesn’t like it as much would add! 

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Then I threw in the rest of my ingredients, along with finely sliced green onion 

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To bind it all together I threw in a little corn starch! 

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Mixed into a nasty, yet amazing smelling paste!

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And got ready to wrap! 

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Place a tablespoon full of mix unto the centre of a wonton wrapper then moisten the edges with water 

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And bring the edges up to form almost a cup 

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And steam until firm 

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Serve with some soy sauce and enjoy! 

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Now I will be honest, these tasted AMAZING, yet I am really picky when it comes to texture, and I must admit the texture of these kind of turned me off.  When I make them again I am going to used a different grind of pork, so that its not so pasty…

Will I make these again? Yes, but I will be doing them different so that the insides aren’t so mushy!

 

Let me know what you think if you try this recipe!

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