A change in season means a change in what we cook. This Bump Siu Mai Dumpling dish will be the perfect transition meal for the fall. It is packed with flavour and something fun!
Our friends over at the Prairie Research Kitchen created this recipe for us, and quite frankly, it is all we can currently think about! We know the fall is all about warm soups, and hearty meals, however we can guarantee that this recipe will start you out with a tasty fall meal. Pair it with some rice or a crisp salad, and thank us later.
As usual, let us know if you make this dish, and don't forget to tag us on social media! Happy cooking, friends.
- 1 package Wonton Wrappers
- 1 pack Bump Plant Enhanced Ground Beef
- ½ cup grated carrots
- 2/3 cups white onion, small diced
- 2 tsp sea salt
- ¼ tsp black pepper
- ½ cup canned water chestnuts, drained and roughly chopped
- 2 tbsp garlic, minced
- 1 egg, beaten
- 2 tbsp ginger, grated
- 2 tbsp cornstarch
- 2/3 cup cilantro, chopped
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 ½ tbsp lime zest
Directions:
- In a stainless steel bowl, mix all ingredients except wonton wrappers until evenly distributed.
- Heat approximately 1” water in a large pot fitted with a steamer basket and cover with lid; bring to a boil.
- Line steamer basket with parchment paper.
- Working with one dumpling wrapper at a time, spoon about 1 tablespoon of the filling into the center.
- Using your finger, moisten the edges of the dumpling wrapper with water.
- Bring all four corners up to meet at the centre. Use your fingers to seal all edges.
- Place dumpling in the prepared steamer basket. Repeat until all the dumplings are filled and sealed.
- Arrange the Siu Mai in a single layer, about 1/2 “apart in a steamer basket and cook for 12 minutes.
- Serve immediately.
Notes:
- Best served with sweet chili oil.
- Store uncooked in sealed container in freezer for up to 3 months. Steaming may take longer if cooking from frozen. Make sure internal temperature reads 165F.
