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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Sticky Chicken

 

 

I really don’t remember where this recipe came from. All I know is that we have been coking it in my family for a long assed time!

My first solid memory of having this chicken was when my mom married my step dad.  They had a buffet and there was this red electric wok filled with chicken wings coated in this sauce.

Ginger Chicken, AKA Sticky Chicken

You can use any cut of chicken with this recipe, this is all about the sauce!

I started by getting everything I needed, Cornstarch, ginger, lemon juice, soy sauce, water, sugar, salt and pepper. 

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I started by seasoning the chicken breasts with salt and pepper and whatever else I felt like putting on them, just make sure nothing was crazy overpowering as the real flavour for this chicken was going to be the sauce! 

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Now that the chicken was ready to go it’s time to work on the sauce, basically you just throw all the ingredients into a pot, pretty simple! 

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Mix the ingredients together and place on medium heat…. 

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Whisking constantly until…. 

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it looks like this!!! 

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Spoon liberally over the chicken 

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Until sticky and delicious!  

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If you want to try this recipe leave me a comment below and I will try to dig out the original with all the measurements!!!!

Or if you have anything else you would like me to try and make a post about let me know and I will do my best!!!