Ahead of a Tasting Plates Chinatown event, Chef Keev Mah of Sai Woo shares his recipe for soup dumplings and aromatic fior di latte broth.
Buy ready-to-use dumpling skin or make your own
Dough
Optional colouring agents include beetroot juice (pink), tumeric(yellow), bamboo charcoal powder (black)
90g medium-gluten flour
10ml boiling water
1g salt
25-35ml cold water, approximate measure
Mix flour and salt together in a medium bowl
Add boiling water into flour and salt mixture, stir to combine.
Add cold water slowly, kneading after each addition until a smooth dough is formed, adding more or less as needed.
Turn out onto the table and roll into a long rope about 2 cm in diameter. Cut or break into 6g portions.
Press the individual portions with the middle of your palm to flatten.
Using a wooden rolling pin, roll the sides of the dough thin.
Cover with cling wrap until ready to fill.
Filling
150g pork belly, minced
1g salt
3g sugar
1g pepper
5ml oyster sauce
3ml scallion oil
5m light soy sauce
2g potato starch
8g onions, minced
8g ginger, minced
50ml water, cold
165g jelly soup stock, cut in cube
Jelly Soup Stock
15g gelatin sheets
325ml chicken stock
5g salt
5g sugar
In a bowl of stand up mixer with paddle attachment, add the pork and mix until softened.
Add in all the ingredients except water, chives and scallion oil, and mix well at medium speed.
With the mixer running, slowly drizzle the water into the mixture.
Add in the oils and mix at high speed for two minutes.
Turn off the mixer, add the mix at high speed for two minutes.
Turn off the mixer, add in the jelly soup stock cube and mix by hands.
Press 18g of filling into the middle of each wrapper. To seal the dumplings, lift and pull the top of each edge of the skin, using your thumb and index finger to make 15 small pleats.
Steam for four minutes fresh or 15 minutes from frozen.
Jelly soup stock
Bloom gelatine sheet in cold water
In a pot, heat the stock and add salt and sugar until dissolved.
Add bloomed gelatine and heat gently until gelatine dissolves.
Remove from heat and cool in refrigerator until jelly has set. About eight hours.
Dice into small cube.
Aromatic fior di latte broth
1kg whole milk
5 lemongrass stems
25gr ginger
10g tumeric
10g galangal
5 chilli pepper
1 lemon, juice and zest
1 lime, juice and zest
2g sea salt
3g sugar
5g kafir leaf
400g fior di latte (fresh mozzarella)
Bring milk to boil with lemongrass, ginger, turmeric, galangal, chilli, and zests.
Add the citrus juices, salt, sugar, and kafir leaves to the milk and continue boil for six minutes.
Strain, pour warm liquid over fior di latter.
In vita prep blend high speed.
Pass through fine sieve carefully.
More Global BC recipes are available here
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