Fusion: Championship Boerewors Shui Mai (Dim Sum)

Thanks to Checkers, I received a braai package to do a product review on the new 2014 Championship Boerewors. I invited my team mates over for a braai with Championshop Boerewors appetisers and a Championship Boerewors braai.

Championship Boerewors Shui Mai (Dim Sum)

Dim sum is a style of Cantonese food and one of my favourite things. This term is the collective noun for all the varieties of these small/bite-sized Cantonese food. The term ‘yum cha’ which means ‘drink tea’ is the action of going out for dim sum. A great comparison would be ‘high tea’ as ‘yum cha’ and all the little eats of finger sandwiches, petite fours, macarons etc as dim sum. Dim sum freezes well, so when you’re making shui mai, make some extra to enjoy another time.

The won ton wrappers used can be purchased from any Asian supermarket – go have a look in the freezers, there are parcels you can buy in different sizes. It’s so easily accessible that making your own wrappers is just unnecessary.

For this recipe, you’ll need a steamer – the bamboo steamers are pretty easy to use, and all you need is a pot or pan that’s slightly smaller so that the steamer sits above it nicely. It’s important to spice up the mince, but if you’re using Champion Boerewors like I did – you won’t need to add any seasoning.

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Makes 25 Shui Mai

Prep Time: 1 hour (10 minutes to make the filling and 50 minutes to fold – the more you fold, the faster you become)

Cook time: 10-15 minutes (fresh) and 20-25 minutes (from frozen)

Ingredients:

  • 30 Won ton wrappers
  • 400g of Filling
  • A small bowl of water (to help the won ton wrapper stick)

Filling:

  • 250g  of Championship Boerewors (remove the mince from the casing)
  • 1 stalk of leek (slice into thin strips)
  • 150 cabbage (shredded)
  • 2 Tbsp of Maizena (corn starch)

Method:

  • Mix all filling ingredients together until it forms a paste.
  • Scoop a heaped teaspoon into the centre of a won ton wrapper (step 1).
  • Dab some water on the edges – this will help the wrapper folds hold their shape.
  • Bring the corners together on the top – check out the step-by-step pictures below (step 2).
  • Place thumb against index finger, like an ‘Okay’ sign, and slot the dim sum through (step 3).
  • Press the mince down to make it more compact (step 4).
  • You’re also welcome to add a pea or edamame bean on top to decorate it.

how to fold shui mai

Serve with a dipping sauce – a fantastic one to go with is is a combination of white sesame oil, julienne ginger, rice vinegar and soya sauce.

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2 Responses

  1. William Baldie
    | Reply

    Oh my – these look amazing! And so clever – I would never of though of doing that. I will definitely try these at some point! Thanks for the inspiration 🙂

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