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Add a photoA Northern Chinese twist on a Cantonese favorite from Martin Yan's China Cook Book.
Raciónes: 4
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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 4 servings | |
| Calories 893 | |
| Calories from Fat 370 | 41% |
| Total Fat 41.21g | 52% |
| Saturated Fat 11.58g | 46% |
| Trans Fat 0.18g | |
| Cholesterol 322mg | 107% |
| Sodium 902mg | 38% |
| Potassium 609mg | 17% |
| Total Carbs 96.46g | 26% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.79g | 2% |
| Protein 31.42g | 50% |
