Pork & Mushroom 'Sui Mai' Dumplings
30 minutes, plus 30 minutes refrigerator time.
- 300g pork belly
- 6 dried Chinese mushroom
- 1 tsp salt
- 2 tsp sugar
- 1/8 tsp white pepper
- 2 tsp Kikkoman Naturally Brewed Soy Sauce
- 2 tsp corn flour
- 100ml cold water
- 4 tsp sesame oil
- 1 clove garlic, sliced
- 1 tbsp. sesame oil
- 15 wonton wrappers (cut into round discs)
- Fresh red chilli, chopped (seeds removed)
- 2 garlic cloves
- 1/2 red capsicum
- 1/4 red onion
- 150 ml white vinegar
- 7 tsp sugar
- 2 sprigs fresh coriander
- Soak the dried Chinese mushrooms in hot water, and dice into small cubes when soft.
- Chop 2/3 of the pork belly into a fine mince and cut the rest into small cubes.
- Mix the pork belly mince with the seasoning ingredients (except water and sesame oil) in an electric mixer for 5 minutes on medium speed.
- Turn the mixer onto the slow setting, add in the cold water and mix for a further 2 minutes. The mixture should now have an elastic texture.
- Add in the diced pork, diced mushrooms and the rest of the ingredients. Mix thoroughly and refrigerate for 30 minutes.
- Spoon filing onto the middle of the wonton pastry and form a shape of a shiu mai.
- Place in a lightly greased bamboo steamer, cover with lid and steam for 9 minutes.
- To make the chili sauce: put all the ingredients in a blender and thoroughly combine.