Lamb Siu Mai With Spicy Tomato Sauce

Lamb Siu Mai With Spicy Tomato Sauce

I'm always on the look out for recipes that take the usual suspects and give them an interesting twist. This recipe certainly delivered and then some! Siu Mai are typically made with pork and, on occasion, shrimp. The recipe I've always made uses ground veal and has your basic soy based dipping sauce. I love them and therefore never ventured to try anything else. When I saw this recipe though, I just had to make them. Martin Yan said in his cookbook "Martin Yan's China" that Siu Mai is a very popular dim sum offering in Cantonese teahouses. This recipe is a Northern Chinese twist where the spicy tomato sauce complements the stronger flavor of the lamb. I couldn't agree more. These really blew me away. Can you have flavors that are both subtle and bold? Maybe what I mean is bold and harmonious...yeah that's it. Oh and did I mention that they are ridiculously quick and easy to make? What more could you ask for? Enjoy!

Recipe: Lamb Siu Mai with Spicy Tomato Sauce

From "Martin Yan's China" (Companion Volume to the Public Television Series)
Chronicle Books; 2008
Makes 12-14 dumplings, About 4 servings

The Filling

8 oz. ground lamb

2 whole water chestnuts, minced

2 teaspoons Chinese rice wine or dry sherry

2 teaspoons oyster sauced

1 teaspoon cornstarch

12 wonton squares

The Sauce

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tomatoes, peeled and chopped

1/4 cup chicken broth

1 teaspoon chili garlic sauce

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon cornstarch dissolved in 2 teaspoon water

2 lettuce leaves

1 tablespoons chopped cilantro

1 green onion, chopped

To make the filling:

Combine the lamb, water chestnuts, rice wine, oyster sauce, and cornstarch in a bowl until well mixed.

To make the dumplings:

Place a heaping teaspoon of filling in the center of the wonton wrapper. (Keep the remaining wrappers covered with a damp cloth to prevent them from drying). Bring the sides of the wrapper together, bunching them around the filling and smoothing any pleats. Flatten the bottom of the dumpling by tapping it against a flat surface, and squeeze the sides of the dumpling gently so the filling plumps out of the top. Keep the formed dumplings covered with a damp towel to prevent them from drying.

To make the sauce:

Heat a wok or stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and ginger. Cook, stirring, until fragrant, about 10 seconds. Add the tomatoes and stir-fry until the excess liquid is evaporated, about 3 to 4 minutes.  Add the broth, chili garlic sauce, soy sauce an sesame oil. Bring to a boil. Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens, about 1 minute. Keep the sauce warm over low heat.

Prepare a wok or stir-fry pan for steaming. Line steaming basket with the lettuce leaves. Arrange the dumplings without them touching one another, in the prepared basket. Cover and steam over high heat until the filling is cooked through, 4 to 5 minutes.

Pour the sauce onto a serving plate. Arrange the siu mai on top of the sauce. Sprinkle the cilantro and green onions on top and serve.

I saw this picture during a Google search for Chinese teahouses and saw this amazing photograph that made me want to hop on a plane and head straight to Shanghai. Can you imagine having tea and dim sum at this place? maybe someday...

 

Yu Yuan Tea House and City Skyline, Shanghai, China.

Photo courtesy of Squidoo (dot) com