Who doesn’t love Dumplings? With so many different styles of dumplings, flavor combinations and folding techniques, the possibilities are endless. I was inspired to create this Prawn Double Red Ale Siu Mai Dumplings because of the flavor of prawns | shrimp with a malt forward Red Ale. Siu mai are open-faced Cantonese-style dumplings, almost like a basket in design, as the wrapper just holds the exposed filling. The resulting dumplings are tender, delicious and pretty easy to make.
Makes: around 40 dumplings, serving 6–8 per person
In the bowl of a food processor fitted with a blade attachment, add the egg white and pulse to froth lightly. Add the Double Red Ale, soy sauce | tamari | liquid aminos | shoyu and sesame oil. Pulse a few times to mix well. Add the corn starch, ginger, garlic, salt and prawns to the bowl. Pulse several times to chop and purée the prawns into a paste-like consistency. Some of the prawns can also be reserved and hand diced, and then folded into the filling, giving more texture to the finished dumpling. The addition of the egg white will give a silky texture while tightening the filling, making it hold better. Transfer the processed filling to a bowl or sealable container, and fold in the remaining cilantro. This filling can be made up to two days in advance.
To Make Siu Mai Dumplings:
If sue gow wraps are not available, try using a 22-ounce bottle bottom as a template, and cut circles out of wonton wraps. Dip a pastry brush in the Egg Wash and lightly paint around the edges of the wrapper. Place about a tablespoon of the prepared filling into the center of the circular wrapper.
Position the wrapper in the center of your palm. Cup your palm and, using your free hand, lightly squeeze the edges of the wrap together; press the upper portion of the wrap to create folds close together, but don’t completely seal. Place the finished purse or basket onto the prepared sheet tray (see directions above), and repeat.
To Cook Siu Mai Dumplings:
Place the prepared dumplings into a steamer lightly coated in oil to prevent sticking, spacing about 1 inch apart. Depending on the filling, steam these Siu Mai for 8–10 minutes, until the wrapper is almost transparent and the filling has changed color. Serve immediately.