Siu mai dumplings
Siu Mai or shumai dumplings are a popular dish on dim sum menus. The mixture of prawns, pork and ginger is both authentic and full of flavour.
Curd cheese and semolina dumplings with bilberry jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
COATING
- 30g unsalted butter
- 120g very fine dried breadcrumbs
- 50g caster sugar
- 2 tsp ground cinnamon
DUMPLINGS
- 300g Romanian brânză de vaci or soft cheese
- 1 egg
- 100g fine semolina
- 30g plain flour
TO SERVE
- 200g bilberry jam (or blackcurrant, blueberry or strawberry)
Nutrition: Per serving
- kcal541
- fat26.8g
- saturates15.3g
- carbs61.4g
- sugars16.3g
- fibre1.8g
- protein12.6g
- salt0.1g
Method
step 1
To make the coating, melt the butter in a large frying pan over a medium heat until it smells slightly toasted. Stir in the breadcrumbs, turn the heat to low if the pan seems too hot, and keep stirring gently for 5-8 mins or until they turn a light golden colour. Remove from the heat and stir in the sugar and cinnamon. Set aside.
step 2
Prepare the dumplings by combining all the ingredients in a bowl. The mixture should fall off the spoon and have the consistency of thick double cream.
step 3
Bring a pan of water to the boil with a pinch of salt, then reduce the heat to medium. Working in small batches, use a teaspoon to put some of the dumpling mixture in the water. Simmer for 6-7 mins or until firm but still a little soft. Use a slotted spoon to transfer straight into the pan with the breadcrumbs, shaking the pan so the dumplings get a golden coating on all sides. Serve them warm or cold with jam.
