![]() If you want to use the whole green onion, feel free to do so. Green Onion/Scallion: To be traditional you should only use the white and pale green part of the green onion (scallion) as colour-wise there shouldn't be any visible green.Sesame Oil: Is an aromatic in this recipe adding a hint of toasty sesame to the siu mai.If you can't consume alcohol substitute with chicken stock (or leave it out). Shaoxing (Chinese Cooking Wine): This can be substituted with dry sherry, mirin, or cooking sake.If you can't eat prawns (shrimp), leave them out and replace their weight with extra pork or chicken if substituting the pork. I use frozen cleaned and peeled prawns for this recipe, which have been thawed. Prawns (Shrimp): Use fresh or frozen for this recipe.Cornflour/Cornstarch: This helps bind all the ingredients together and retain juices within the dumpling.You could substitute the same amount of crushed ginger from a jar. Ginger: Freshly grated ginger and its juice.They advised that soaking the prawns/shrimp in water and baking soda make them plumper when cooked. Bicarb Soda/Baking Soda: I read about the baking soda trick on Serious Eats. ![]() ![]() Soy Sauce: I use plain standard soy sauce, alternatively you could use light soy sauce.If you can't eat pork substitute minced (ground) chicken thigh. Ground pork belly is the best choice to use. The fat will keep your dumplings juicy, plus fat is flavour. Pork Mince/Ground Pork: Fatty pork mince is a requisite.Super juicy and delicious, but they didn't include prawn (shrimp) as my recipe does. The siu mai here were big, round, and generous, unlike their less chunky dim sum brothers you find at yum cha in Sydney or Din Tai Fung. ![]()
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