Siu Mai with Black Truffle Sauce

We all know truffles are a delicacy. The are expensive, have an acquired taste, and have been a highly sought after ingredient for various dishes. Instead of spending $100+ per ounce, I've been cheating and using 'black truffle sauce' as an alternative (example). In short, it's made with mushrooms but soaked in truffle oil. It tastes and smells almost like the real deal. While the jar is a little pricey for just sauce, it's still a more cost-efficient and easier way of elevating your food than using real truffles.

I have been obsessed and throwing this sauce in almost everything I can think of. I highly recommend using black truffle sauce when you don't need a large amount of it in your dish -or- when it's being blended into other overpowering flavors. Most recently, I added a little to my siu mai. What a difference it made!

You will need a bamboo steamer (or alternative steamer) and a food processor or blender.

Siu Mai with Black Truffle Sauce

Prep Time: 20 min

Cook Time: 20 min

Yields: ~14-18

Filling Ingredients:

• 1/2 lb raw shrimp (peeled, deveined)

• 1/2 lb ground pork

• 1 tbsp fresh ginger (minced)

• 2 tsp Shaoxing (Chinese cooking wine)

• 1 tsp oyster sauce

• 1/2 tsp sesame oil

• 1/2 tsp sugar

• 1/4 tsp white pepper

• 1/4 tsp salt

• 1 tsp cornstarch

Other Ingredients:

• Water

• Wonton wrappers

• Black truffle sauce (example)

• Soy sauce and chili (for dipping)

Directions:

• In a food processor or blender, add all filling ingredients. Blend until ingredients are evenly mixed into a paste.

• Make an "O" shape with your fist. Place wrapper over it. Using your other hand, scoop a spoonful over the "O" and stuff it so the wrapper evenly wraps around the filling. Then shape it so the bottom is also flattened. Place on a plate lined with parchment paper. Repeat until you have no more filling left.

• Set up your steamer. Line with parchment paper (with holes) or cabbage. Place steamer over water (at least 2" high), with stove temperature on medium high.

• Place siu mai in your steamer. Steam for about 7 minutes, or until internal temperature reaches 160 degrees F. Transfer steamed siu mai to serving plates. Repeat until all siu mai have been steamed.

• Garnish with small amount of black truffle sauce over each siu mai. Serve with soy sauce and chili dipping sauce.