Prepare for a delightful culinary fusion! This recipe takes the beloved Chinese dim sum classic, siu mai, and infuses it with vibrant Thai flavors. Imagine succulent pork infused with fragrant lemongrass, galangal, and a hint of fiery chili. Wrapped in delicate, handmade wonton wrappers, these Thai-style siu mai offer a unique and exciting twist on a timeless dish. The combination of savory meat, aromatic herbs, and the satisfying chew of the wrapper creates a truly unforgettable taste experience. Forget everything you thought you knew about siu mai; this recipe is a game-changer.
This recipe expertly balances the familiar comfort of siu mai with the bright, exciting zest of Thai cuisine. Each bite is a journey, starting with the soft, yielding wrapper, followed by the explosion of perfectly seasoned pork and fragrant herbs. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create these incredible Thai-style siu mai together.
Tools Needed
- Large container
- Frying pan
- Steamer or bamboo baskets
- Baking paper
Ingredients
- Chitoké mushrooms: 2
- Candy canned: 80g
- Pork belly: 300g
- Shrimp: 300g
- Green part of chard
- Garlic: 3 cloves
- Coriander stems: 10g
- Coriander roots
- Whole black or white pepper: 1/2 teaspoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Light soy sauce: 1 tablespoon
- Oyster sauce: 1 teaspoon
- Sesame oil: 1 tablespoon
- Egg white: 1
- Cornstarch: 1 tablespoon
- Ravioli sheets
- Sunflower oil: 4 tablespoons
- Salad leaves
- Coriander
- Black rice vinegar
- Black or long tea: 1 tablespoon
- Water
Step-by-Step Instructions
Step 1. Prepare the Filling
- Soak chitoké mushrooms in cold water for 4 hours or boiling water for 30 minutes.
- Cut 80g of candy canned into small cubes.
- Cut 300g pork belly into pieces.
- Clean and prepare 300g shrimp.
- Mince the green part of the chard. Chop three cloves of garlic and 10g coriander stems. Cut coriander roots into pieces.
- Crush pepper and garlic. Combine with coriander stalks to release flavors.
- Add the herb paste, salt, sugar, soy sauce, oyster sauce, sesame oil, mushrooms, egg white, and cornstarch to the stuffing. Mix well until sticky.
- Heat sunflower oil, add chopped garlic, stir until golden brown.
Step 2. Assemble the Siu Mai Ravioli
- Place a teaspoon of stuffing on a ravioli sheet, fold, and shape.
Step 3. Steam the Ravioli
- Steam ravioli in bamboo baskets lined with baking paper for 10 minutes.
Step 4. Prepare Serving Tea (Optional)
- Steep tea leaves in boiling water.
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Use baking paper with holes to prevent ravioli sticking and ensure even cooking.
- Soaking ravioli sheets makes them more flexible and results in a more tender texture.
- Thai Siu Mai is best served with fresh herbs, salad, and black rice vinegar.
Nutrition
- N/A
FAQs
1. Can I substitute the pork for another protein?
Yes! Ground chicken or shrimp work well as substitutes. Adjust seasoning to your preference.
2. How far in advance can I make the siu mai filling?
You can make the filling up to a day ahead of time and store it in the refrigerator. This allows the flavors to meld.
These Thai-style siu mai ravioli offer a delicious and exciting twist on a classic dim sum dish, showcasing the beautiful harmony of Thai and Chinese flavors. Enjoy the rewarding experience of creating these flavorful little parcels, perfect for sharing with friends and family. So go ahead, impress your loved ones with this unique and unforgettable culinary creation!