Roy Yamaguchis Shui Mai Food

ROY YAMAGUCHI'S SHUI MAI

Steps:

• Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you.
• Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix.
• Place 1 teaspoon of mixture in center of each won ton skin.
• Bring the edges together and twist to seal mixture inside, using water to make skin adhere.
• Bring enough water to a boil to cover shui mai. Drop shui mai into boiling water and cook about 5 minutes; remove from the pan.
• To make the mustard-soy vinaigrette, place the mustard in a bowl, dilute with a small amount of red wine vinegar to form a paste.
• Add remaining rice wine vinegar and soy sauce.
• Let stand 1 hour to blend flavors before using.
• Cover bottom of a platter with mustard-soy vinaigrette.
• Arrange dumplings over the sauce.
• Sprinkle with chives and garnish with watercress.
• Ready to serve.

SIU MAI (DIM SUM)

Steps:

• Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.
• Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don't squeeze the top together - you should still be able to see the filling.
• Add more filling if needed until it's reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.
• Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.