Wild Boar Siu Mai


For this recipe, we are serving up an Asian-inspired meal of Siu Mai using ground wild boar. Our Kinghaven Farms Premium Raw Honey adds just that touch of sweetness, while the soy and sriracha dipping sauce brings that extra kick we love. These can be paired beautifully with rice, noodles, a colorful veggie stir-fry or are great on their own! Let us know your thoughts in the comments below or by tagging us (@kinghavenfarms) and Haley (@o_4forksake), our inspired creator! We hope you enjoy!

First up: you need these things for this recipe – so go to your fridge/pantry and grab:

Sesame or vegetable oil, 1 lb. ground wild boar, fish sauce, fresh ginger, Kinghaven Farms Premium Raw Honey, fresh spinach, garlic, package of wonton wrappers

In a pan, add 1 tbsp sesame or vegetable oil over high heat

Add:

1 lb ground wild boar

¼ cup fish sauce

1 three inch piece fresh ginger, minced

3 tbsp Kinghaven Farms Premium Raw Honey

1 clove of garlic, minced

Cook until liquids are reduced or 7-10 minutes

Roughly chop 2 cups of fresh spinach and add to pan

Let cook 2-3 minutes longer then pour mixture onto a paper towel lined baking sheet to cool

Once cool enough to handle, set up your dim-sum assembly line. You will need a small bowl of water, your wonton wrappers, and your cooled filling

Place 1 tbsp of filling into each wrapper, and using your finger moisten the edges with water. Bring the corners up towards each other and, using your fingers, press into a puckered kiss shape. The top is meant to be open so no need to totally seal.

Put into a steamer for 5 minutes and serve immediately with dip

Dip:

Equal parts sesame oil and soy sauce. Drizzle with sriracha and add scallions. 

Haley Do’s:

  • Feel free to substitute regular ground pork if wild boar is not available, however I strongly suggest you hit up your local butcher for the good stuff. Support small business people!
  • If you get half way through your packet of wontons and decide you have lost the will to continue, simply store the mixture in the fridge for up to 2 days and build more tomorrow right before eating – do not freeze! 
  • Use chopsticks to remove from steamer

Haley Don’ts:

  • Don’t think they need to look perfect – think local art installation, not Rembrandt portrait.
  • Don’t forget…no work, no reward! Just make them…they are worth it!
  • Don’t go out and buy a restaurant grade steamer if you don’t have one. You can MacGyver one by taking a large pot, filling it with three inches water which you bring to a boil, place a metal rack that fits inside the pot (steal from your air fryer), and cover with a lid.

 

Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator.  What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
 Follow Haley today @o_4forksake 

 


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