Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup boiling water
- 1/2 cup cold water
- 1/2 teaspoon salt
- 1 pound ground pork
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the glutinous rice flour, boiling water, cold water, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface until smooth. Cover and let rest for 30 minutes.
3. In a separate mixing bowl, combine the ground pork, grated ginger, minced garlic, soy sauce, oyster sauce, sesame oil, and black pepper. Mix well.
4. Divide the dough into 16 equal pieces. Roll each piece into a ball.
5. Flatten each ball into a disc and place a tablespoon of the pork filling in the center.
6. Fold the dough over the filling and pinch the edges to seal.
7. Cut 16 squares of parchment paper and place each sakhu sai mu on a square.
8. Place the sakhu sai mu in a steamer basket and steam for 20 minutes.
9. Heat the vegetable oil in a pan over medium-high heat. Add the steamed sakhu sai mu and fry until golden brown on all sides.
10. Serve hot with soy sauce for dipping.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
- Frying temperature: 350°F (177°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 465
- Fat: 27g
- Carbohydrates: 38g
- Protein: 17g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add chopped scallions or cilantro to the pork filling for added flavor.
- Substitute the pork filling with a vegetarian filling made with mushrooms and tofu.
Tips and tricks:
- Make sure to seal the sakhu sai mu tightly to prevent the filling from leaking out during steaming.
- Use a non-stick pan for frying to prevent sticking.
Storage instructions:
- Leftover sakhu sai mu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the sakhu sai mu for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the sakhu sai mu on a platter with a garnish of chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Asian cucumber salad
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the sakhu sai mu are sticking to the parchment paper, lightly grease the paper with oil.
Food safety advice:
- Make sure the pork filling is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
- Sakhu sai mu is a traditional Thai snack that originated in the northern region of Thailand.
Flavor profiles:
- Savory, slightly sweet, and aromatic from the ginger and sesame oil.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Thai