Shiu Mai – Pork Dumplings / Pan Fried Gyoza Thai Peanut Butter Sauce

INGREDIENTS

500 Gr of ground pork
2 Garlic Cloves finely chopped – I often use a grater
1 Piece of Ginger (approx.1cm) finely chopped – I use a grater
3 Scallions finely chopped – Green and white parts
2 Tablespoon of Sesame Oil
3 Tablespoon of Soya Sauce
1 Tablespoon Hot Sauce (Sriracha or similar)
Salt & Pepper to taste
2 Tablespoon of Corn Starch
1 Tablespoon Water
1 Cup of shredded cabbage – You can use any type – Chinese or regular
50 Wonton Wrapper – 1 Pack – store-bought.

METHOD – Shiu Mai
Put all ingredients in a large bowl and mix well, for a few minutes.
The mixture should be fine a quite wet.
Place the bowl in a fridge for 1 hour, so the mixture has time to firm up and will be easier to manage.
Take a Wonton wrapper and put 1 large Tablespoon of the mixture in the middle of the wrapper and fold without closing completely – You can experiment and create a design if you wish.

METHOD – Gyoza Dumplings
Using the same mixture, put about 1 small teaspoon of the meat mixture and fold the gyoza in half using a pleated method (about 6 pleats per dumpling) and keep in the fridge until ready to cook.
For cooking, pour 2 tablespoon of Sunflower oil and pan fry the gyoza until the base is crispy and brown.
Once crispy add 1 cup of water and cook covered for about 7 minutes, until the water has evaporated and the dumplings continue to fry.
Finish with a tablespoon of Sesame oil and serve with the peanut butter sauce

THAI PEANUT BUTTER SAUCE

3 Tablespoon of smooth Peanut Butter
2 Tablespoon of light Brown sugar
3 Tablespoon Soya Sauce
1 Tablespoon of Red Curry paste
1 Large can of Coconut milk
1 Tablespoon Fish sauce

Place all ingredients in a pan and mix well, cook for a few minutes at low heath, until the brown sugar has melted and the sauce becomes creamy.

To cook the dumplings, simply place them in a bamboo basket covered with a sheet of parchment paper.
Steam them over a pot of boiling water for about 10 minutes

Serve 4 dumplings per person, cover with the sauce and garnish with finely chopped scallions and fresh coriander.

TIP DU JOUR
With such a large quantity – I place all the dumplings on a large baking sheet covered with parchment paper and freeze them.
Once frozen, I place them in bags of 12 –
Perfect started for an Asian-style dinner.