This is our spin on siu mai, with sticky rice for added texture and trout roe in place of the crab roe commonly seen in the Cantonese version. Begin this recipe a day ahead to soak the rice.
Ingredients
Red-vinegar dipping sauce
Method
1.Drain rice and place it in a steamer lined with muslin or a clean tea towel. Steam over a saucepan of boiling water until almost translucent (20 minutes). Transfer to a bowl and cool.
2.Combine remaining ingredients (except wrappers) in a bowl. Add rice, and mix through meat with your hands so that it’s evenly distributed.
3.Working with one wrapper at a time, place 1 scant tbsp filling in the centre and gather up edges around filling to form a cylinder shape, squeezing the sides gently and leaving the top of the filling exposed. Place dumplings on a tray lined with baking paper and repeat with remaining wrappers and filling.
4.For red-vinegar dipping sauce, combine ingredients in a bowl and season to taste.
5.Place dumplings on squares of baking paper in a steamer and steam over a saucepan of boiling water until cooked through (5-10 minutes). Top each dumpling with trout roe, garnish with pea tendrils and sesame seeds, and serve with red-vinegar dipping sauce.
Red vinegar is available from Asian supermarkets.
Notes