SIU MAI（PORK&PRAWN DUMPLINGS）WITH PORK CRACKLING
3 min readEvery dim sum menu features two staples:har gao and siu mai.Siu mai can be overly porky in flavour.We modify the proportion of pork to prawn in the filling，using 25 per cent pork to 75 per cent prawn，in order to achieve a sweet-savoury combination just the way we like it.
Makes 15 dumplings
INGREDIENTS
For the pork crackling
250g piece of pork belly skin
4litres boiling water
vegetable oil，for deep-frying
For the marinated pork mince
300g minced pork belly
1 tablespoon light soy sauce
1/2 tablespoon sesame oil
12 tablespoon Shaoxing rice wine
12 tablespoon salt
12 teaspoon sugar
12 teaspoon white pepper
14 teaspoon chicken bouillon powder
100ml Ginger and Spring Onion Water
For the siu mai pastry（or use ready-made！）
150g high-gluten flour
40g lightly beatenegg
2 drops of yellow food colouring（optional）
2 tablespoons boiling water，plus a little more if needed For the dumplings
15 ready-made or homemade siu mai pastries
100g Marinated Pork Mince
300g Har Gao Prawn Filling
To serve
finely diced（Un）smacked Cucumbers
XO sauce
1.For the pork crackling，add the pork skin to the boiling water in a large pan and simmer for 32hours or until soft to the touch.Leave to cool in the liquid and then drain.Scrape off any thick areas of excess fat so that it is uniform in thickness across the whole belly-be careful not to rip the skin.
2.Lay the skin on a dehydrator tray and dehydrate at 60C for 6 hours.If you do not havea dehydrator，lay on a rack set over a roasting tray and place in an oven on its lowest setting with the door slightly ajar until dried out.Heat the oil in a deep-fat fryer to 180C.Break shards off the dried skin and deep-fry until it puffs up.Remove from the oil and drain.
3.For the marinated pork mince，simply mix all the ingredients together.
4.For the siu mai pastry，if making，place the flour，egg and food colouring，if using，in an electric stand mixer fitted with the dough hook.With the machine running，slowly add the boiling water until a smooth dough forms.Transfer the dough to a wooden board and knead by hand for a
further 5 minutes.
5. To make the dumplings, if using homemade pastry, divide the dough into 8g portions. Using a small rolling pin, roll each into a 6.5cm-diameter circle. Mix the mince and prawn fillingstogether and divide the mixture into 15 portions(about 26g each). Place one portion in the centre of a siu mai pastry.
6. Form a cavity with your hand by bringing your forefinger, with the other fingers below, round to meet your thumb. Rest the pastry and filling over the cavity and, using a small palette knife, push down gently on the filling. Using your forefinger, gently rotate the pastry by 10 degrees, then again push down gently on the filling with the palette knife.
7. Repeat this process until the top of the filling is level with your thumb and forefinger, then use the palette knife to level off the filling and create a smooth, flat surface. Make the rest of the dumplings in the same way.
8. Steam over a high heat for 6 minutes or until the internal temperature reaches 63℃, then serve with the pork crackling,(Un) smacked Cucumbers and XO sauce.
