Master Platers: Toishan Siu Mai

With Chris Cheung of Tánsuŏ

INGREDIENTS* FOR TOISHAN SIU MAI:

5 lbs ground pork
1/3 cup salted croaker fish, deboned without skin and minced in a dry state (you can find this at your local international market)
2 tbsp Sriracha
2 cups jicama, finely diced
3 tbsp minced ginger
2 tbsp cornstarch
3/4 cup oyster sauce
3/4 cup thin soy sauce
2 whipped egg whites with soft peaks
wonton wrappers

METHOD FOR TOISHAN SIU MAI:

In a large mixing bowl, combine the pork, fish, Sriracha, jicama, minced ginger, cornstarch, oyster sauce, and soy sauce. Mix with your hands or a spatula until all the ingredients are incorporated. Fold in the two whipped egg whites. Pinch off about a tablespoon of the filling and roll into a ball. Place the filling in the center of a wonton wrapper and press the wrapper up around the sides of the filling. Pat the top and bottom of the dumpling to make it flat. Place four pieces on an oiled paper surface in a steam basket. Steam for 6 to 7 minutes. Serve with table sauce.

INGREDIENTS FOR TABLE SAUCE:

1 cup thin soy
1 tbsp sesame oil
1 piece of ginger
1 piece of cilantro root
1 tbsp sugar
1 cup white vinegar
1 piece of star anise
1 piece of dried chile

METHOD FOR TABLE SAUCE:

Combine all the ingredients in a bowl and stir until the sugar is dissolved. Cover and refrigerate. Allow the sauce to muddle for one day. Strain and serve with Toishan Siu Mai.

*This recipe makes a restaurant-sized batch of dumplings. For about 12 dumplings, cut the recipe to 1/2 lb pork and all other ingredients by a tenth.

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