3
Industry Client Recipes
(With Permission)
Siu Mai (Dumplings)
YIELD: 44 DUMPLINGS
| 44 pieces | wonton wrappers |
| 1 pack (454 g) | Bump Ground Beef + Plant Protein Blend |
| 1/2 cup | carrots, grated |
| 2/3 cup | white onions, small dice |
| 2 tsp | sea salt |
| 1/4 tsp | black pepper, ground |
| 1/2 cup | canned water chestnuts, drained and roughly chopped |
| 2 tbsp | garlic, minced |
| 1 | egg, beaten |
| 2 tbsp | ginger, grated |
| 2 tbsp | cornstarch |
| 2/3 cup | cilantro, chopped |
| 2 tbsp | soy sauce |
| 2 tbsp | lime juice |
| 1 1/2 tbsp | lime zest |
- In a stainless-steel bowl, mix all the ingredients except the wonton wrappers until evenly distributed.
- Heat approximately 1” of water in a large pot fitted with a steamer basket, and cover with a lid so it gets to a boil while you prepare your dumplings.
- Line the steamer basket with parchment paper.
- Working with one dumpling wrapper at a time, spoon about 1 tbsp of the filling into the centre.
- Using your finger, moisten the edges of the dumpling wrapper with water.
- Bring all four corners up to meet at the centre. Use your fingers to seal all edges.
- Place the dumpling in the prepared steamer basket. Repeat until all the dumplings are filled and sealed.
- Arrange the siu mai dumplings in a single layer, about 1/2” apart in a steamer basket, and cook for 12 minutes.
Serve immediately.
Chef’s Notes: Best served with sweet chili oil. Store uncooked in a sealed container in the freezer for up to 3 months. Steaming may take longer if cooking from frozen. Make sure the internal temperature reads 165°F.
Fun Fact: Siu mai is a traditional Chinese dumpling. It has many variations in China and beyond, including countries such as Japan, Indonesia, the Philippines, and Vietnam. According to historians, it was originally served as a snack with tea.
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