Clonakilty Blackpudding and Shiitake Siu Mai

Clonakilty Blackpudding and Shiitake Siu Mai

Serves: Makes approx. 30 dumplingsPrep Time: Cook Time:

When we say Clonakilty Blackpudding is versatile, we really mean it! Siu Mai, a very popular Chinese dumpling dish is delicious and bursting with flavour. So why not try this traditional Chinese dish with a Clonakilty twist? You certainly won’t have the same party food as your neighbours this Christmas!


500g Clonakilty Blackpudding

500g quality pork mince

5 cloves garlic (peeled & finely chopped)

30g ginger (peeled & finely chopped)

5 small red chilis (finely chopped)

6 spring onions (finely sliced)

10 dried shiitake mushrooms (soaked for 1 hour in warm water)

2 tbsp vegetable oil

Sea salt

40 square wonton wrappers (approx. 7x7cm)

For the black vinegar dressing:

30g ginger (finely chopped)

3 cloves garlic (finely chopped)

2 small green chilis (finely chopped)

4 spring onions (white only & finely chopped)

4 coriander root (thoroughly washed & finely chopped)

90ml sweet soy sauce

60ml light soy sauce

90ml black vinegar

30ml sesame oil

40ml lime juice

30g shaved palm sugar


1. Remove the stems from the shiitake mushrooms and discard. Dice the mushrooms into 0.5cm dice.

2. Heat oil in a wok and fry mushrooms until they begin to colour. Remove onto a plate and chill before use.

3. In a large mixing bowl, combine the pork mince and Clonakilty Blackpudding and mix well for 3 minutes, kneading like a dough.

4. Add the remaining siu mai ingredients and mix well using your hands until thoroughly combined.

5. It is best to fry a small portion of the mix in a pan first to check for seasoning. Once the mix is seasoned appropriately, cover and refrigerate for at least 30 minutes to allow it firm up.

6. To make the dumplings, place a wonton wrapper into the palm of your hand and spoon one heaped tablespoon of mix into the centre of the wrapper and fold the sides up around it.

7. The dumpling should be a cylindrical shape about an inch in diameter. The bottom should be flat and the top of it open.

8. Once made, place on a tray and store in the fridge until needed.

For the black vinegar dressing:

1. Combine all ingredients in a bowl and whisk thoroughly to combine.

2. Taste the dressing for balance (it should be sweet, sour, salty and spicy) and adjust if necessary.

3. Sit for at least 1 hour before serving.

To serve:

1. Place a wok on the heat and pour in enough water to come about 2cm below a steamer basket that will sit in it and bring to the boil.

2. Spray a 9-inch bamboo steamer basket with canola spray and then place the siu mai in the basket leaving one inch of space around each one.

3. Once it starts to steam, put the basket over the top with a lid and steam the siu mai for 4 to 5 minutes.

4. Check the bottom of the dumplings to test if they are ready. They should be firm and transparent.

5. Place them on to a plate and spoon over the dressing, ensuring you get some of the chopped garlic, ginger, spring onion etc. on each dumpling.