Recipe: Lamb Siu Mai with Spicy Tomato SauceFrom "Martin Yan's China" (Companion Volume to the Public Television Series)
Chronicle Books; 2008
Makes 12-14 dumplings, About 4 servings
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
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