Thursday, 27 April 2006

Steam Red Date Meat Dumpling

This Steamed Red Date Meat Dumpling is inspired by one of the economical rice stall (cai fan - 菜饭) near my area. I find this dish rather interesting whiling ordering our usual dishes so I decide to try it out. And after trying I thought maybe I can replicate it using similar ingredients base of what I eaten.

For this dish, you need to wrap the dumplings with minced meat then steamed it until cooked like siew mia (烧卖) then prepare a drizzling sauce to go with it so that it won't be too dry when serving.

Ingredients:(make about 8 - 9 dumplings)
8 - 9 Red Dates, soak in warm water
150g Pork Mince
2 - 3 Water Chestnuts, finely grated
3cm Carrot, finely grated
8-9 Pieces Of Wanton Wrapper

1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Corn Flour
1 Teaspoon Cooking Wine
1/2 Teaspoon Pepper
2cm Young Ginger, finely grated
Some Spring Onion & Coriander, finely chopped

1 Teaspoon Garlic, finely minced
1 Tablespoon Oyster Sauce
100ml Water
Some Cornstarch Water

1. Marinate minced pork with seasonings, water chestnut and carrot then set aside in the fridge for at least 20 minutes.
2. Soak red dates in warm water for about 20 minutes or until soften, snip off a small portion on top for the fragrant to infuse to the meat dumpling later.
3. Wrap about 1/2 Tablespoon of marinated meat with wanton wrapper then top with a red date in the middle and place on steaming plate.
4. Repeat the above steps until all the minced meat and red dates are used up.
5. Steamed dumplings over medium heat for about 10 minutes, remove and set aside while preparing the sauce.
6. Heat up a small pan with some oil and saute garlic until fragrant add in oyster sauce, give it a few stirs before adding in water.
7. Lastly thicken the sauce with some cornstarch solution and pour it over to the steamed dumpling and serve immediately.

- If you don't prefer oyster sauce, you can used chicken stock and thicken it with some cornstarch water then pour over to the meat dumplings and serve.

No comments:

Post a Comment

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Ellena (Cuisine Paradise)