Recipes
Shumai dumplings with crispy chilli oil
Preparation time
Cooking time
Serves
Ingredients
Crispy chilli oil
1 large shallot, thinly sliced into rings
375 ml (1 ½ cups) neutral oil,
such as grapeseed oil
2 spring onions, thinly sliced
2 long red chillies, thinly sliced
10 garlic cloves, thinly sliced
¼ cup mild chilli flakes, such as
Korean or Kashmiri
1 tbsp gochujang paste or
doubanjiang paste
1 tbsp light soy sauce
1 cinnamon stick
2 star anise
1 tsp Szechuan pepper, lightly crushed
in a mortar and pestle
1 tbsp sesame seeds
1 tsp white sugar
½ tsp MSG, optional
Shumai dumplings
2 dried shiitake mushrooms
150 g coarsely ground fatty pork mince
90 g raw prawn meat, finely chopped
2 tsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese cooking wine
1 tsp sesame oil
1 tsp caster sugar
1 cm piece ginger (5 g), finely grated
1 small spring onion, white part only,
thinly sliced
1 tbsp cornflour
1 x 300 g packet square
wonton wrappers
1 tbsp finely chopped carrot
To serve
60 ml (¼ cup) light soy sauce
60 ml (¼ cup) Chinkiang vinegar
(Chinese black vinegar)
1 spring onion, green part only,
thinly sliced
Miele accessories
Method
Crispy chilli oil
- Place the shallots and oil in a saucepan and cook on medium heat, induction setting 6, for 10 minutes. Add the spring onion, chilli and garlic and cook for another 10 minutes, or until the garlic becomes a golden brown.
- Using a slotted spoon, remove the ingredients and drain on absorbent paper.
- Place the remaining ingredients in a heat-proof bowl and add the hot oil, stir well to combine. Cool oil completely then return the crispy ingredients to the bowl and cover.
- Allow the chilli oil to infuse overnight then remove the cinnamon and star anise before using.
Shumai dumplings
- Place the shiitake mushrooms in a small heat-proof bowl and cover with boiling water. Sit for 10 minutes to soften. Remove and discard the liquid. Finely chop the mushroom.
- Place the chopped mushroom, pork, prawns, oyster sauce, soy sauce, cooking wine, sesame oil, sugar, ginger, spring onion and cornflour in a large bowl, mix well. Cover and marinate in the fridge for 10 minutes.
- Pick the filling up with your hand and slap against the side of the bowl. Repeat this about 30 times to firm up the mix.
- Place 3 teaspoons of the mix in the middle of a wonton wrapper and bring up the sides to form a cylinder, fold the corners down to create a dumpling with an open top, dab a little water to make it stick. Put a few pieces of carrot on top of each dumpling.
- Place dumplings in a lightly greased perforated steam container. Place into the steam oven and Steam at 90°C for 15 minutes.
To serve
- Combine the soy sauce and vinegar together.
- Serve the shumai dumplings with the soy mixture, crispy chilli oil and spring onion greens.
Hints and tips
- For an even better texture, make your own coarse mince using hand chopped belly pork.
- The importance of slapping the pork filling against the side of the bowl encourages a firmer and spongier texture to the dumplings.
- Eco Steam can be used for cooking the dumplings.
- The chilli can be stored for months in a sterlised jar in the fridge. Use the steam oven’s Disinfect function to sterilise the jars.
Applicance Functions
