Cooking with Jackie: How to make Xiu Mai "Filling" (Traditional Chinese Pork Dumpling)

This weekend, I was trying my hands on making the "filling" for Xiu Mai (a traditional Chinese steamed pork dumpling) served in dim sum.  

So, I didn't think of making the real Xiu Mai as I didn't buy the dough wrapper. wtf~ *excuses* lol 

And because I still have a pack of Vietnamese Rice paper which I bought since last year (but still in within the validity period lah...) but too lazy to make the Vietnamese roll again lah. 

That's why, instead of making a Vietnamese roll again, I'm trying to make the Xiu Mai filling but not da real Xiu Mai coz I used the Vietnamese rice paper to wrap instead of the Xiu Mai wrapper. wtf~ And they turned out to look like Har Gao (another steamed traditional Chinese dumpling but stuffed with prawn filling and the wrapper looked like from rice papers) but also not Har Gao coz they were not being steamed but deep fried.

All in all, they looked like a hybrid of Xiu Mai- Har Gao- Gyoza-Vietnamese roll. LMAO~ 

If you've eaten those food before, you may know what I'm saying, probably you'll get it when you see the product of the picture. haha~   

Top left pic shows the example of Har Gao (steamed prawn dumpling)

Top right pic shows the example Xiu Mai (steamed pork dumpling)

What you may need to make the "filling". This ingredients may be fit for 2-3 ppl.
Ingredients:
1. Ground pork (around a cup)
2. Cloves of 1 bulb of garlic (minced)
3. Minced carrot (halves)

To bring the taste alive, you may need to add:
1. Sesame oil (around 2 tablespoonful)
2. Oyster sauce (1 1/2 tablespoonful)
3. Ground black pepper (quite a lot I suggest to give an extra kick in the taste)
4. Fish soy sauce (I just added it in - I know, it's not related with pork. That's why it's my recipe. :P)
5. Some minimal amount of salt and sugar to taste

Mix them all together! 

My leftover wrapper for Vietnamese roll, in which I used to wrap my Xiu Mai filling. (innovative person I am, right?-is speaking, Master Yoda)

Going for a deep fried!!

Jackie's Homemade Dumpling *literally* After deep fried on a wok.

Tadaaa....I successfully made the "filling" for the pork dumpling and the taste was so good in every single taste and bite. 

Therefore, I'm feeling pretty proud and impressed with myself, as I didn't even write down the ingredients or measurements for the ingredients and just made it after watching some clips about it! XD 

                       

Here are the Vietnamese rolls with prawns, lettuces and raw carrots filling, together with the special sauce I made last year, back in 2013. 

The additional pack of Vietnamese roll paper which I told about in the earlier blog, I took it to use as wrappers for my Xiu Mai "filling". ;)

Next time, real Xiu Mai, I shall make! ;)

Enjoy the recipe, peeps!