Mi sui cao is very similar to a dumpling or wonton. Luke learns from the Great Aunties about the secret recipe and style techniques.
- 300 g peeled and cleaned green prawns, coarsely chopped
- 1 tsp ground white pepper
- 1 tsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp sugar
- 500 g semi-lean minced pork
- 70 ml oyster sauce
- ½ tsp salt
- 1 egg
- 20 g dried wood-ear mushroom, soaked in hot water for 30 minutes, drained and diced
- 100 g jicama, peeled and cut into small cubes
- 100 g carrot, shredded
- 34 sheets fresh sui cao or wonton wrappers
- 1 litre seasoned chicken stock
- 6 large pieces of iceberg lettuce
- 1 bunch choy sum, cut into 6 cm lengths and blanched
- 2-3 spring onions, thinly sliced
- 2 long red chillies, thinly sliced
- sate' sauce or sriracha sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the prawn meat in a small bowl, add the white pepper, Shaoxing wine, sesame oil and sugar and mix well.
2. Place the pork in another bowl with the oyster sauce and salt and mix well.
3. Combine the seasoned prawn and pork in a larger bowl, then add the egg and continue mixing. Add the wood-ear mushroom, jicama and carrot. Be sure to mix very well using your hands, putting a lot of pressure into the ingredients to make sure everything is well combined, almost like a paste.
4. To assemble, place a dumpling wrapper on the palm of your hand and put 1 full tablespoon of filling in the centre of the wrapper. Do not overstuff the dumpling as the wrapper can break easily. Fold it in half and seal by pressing firmly or wet the edge of the wrapper with some water. Now simply close your palm, making a slight fist and the sui cao is done. Place on a baking paper-lined tray and repeat with the remaining wrappers and filling.
5. To cook the dumplings, bring a large saucepan of water to the boil and place the chicken stock in another saucepan and bring to the boil. Add the sui cao to the boiling water one at a time and cook for 4 minutes.
6. While the dumplings are cooking, quickly blanch the lettuce leaves in the boiling stock, then remove and transfer to each serving bowl. Once the sui cao is cooked, remove with a slotted spoon and divide among bowls. Pour the chicken stock on top. Top with the blanched choy sum, then garnish with chopped spring onions, chilli and a splash of sate' sauce and serve immediately.
Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, Luke Nguyen's Railway Vietnam.