My first home-made siew mai.
Following is the improved recipe of these pork and shrimp dumplings.
I used chopped carrots instead of tobiko for garnishing.
Siew Mai (Pork Dumplings)
- 300gr Minced pork
- 150gr Prawns, cleaned and minced until gluey paste is formed
- Some spring onions, chopped (optional)
- 4 cloves of garlic, smashed and minced until gluey
- 1-2 Chinese mushroom, soaked until soft then minced
- 2 tbs Light soy sauce
- A splash of Shaoxing wine
- 1 tbs Sesame oil
- 1 tsp Sugar
- 1 tsp Corn flour
- A dash of pepper
- A dash of salt, to taste (put in the amount as needed)
- 1/2 to 1 Chicken stock cube, crumbled (put in the amount as needed)
- 1 Egg white
- Dumpling wrappers (round)
- Finely chopped carrots for decoration
Dim sum, anyone?
- In a large bowl, mix well all the above ingredients except the chopped carrots.
- Wet the edges of dumpling wrapper and put 1-2 table spoon of the meat mixture in the middle.
- Gather up all the edges of the wrapper and gently pleat so it forms a basket shape, with the top (meat) filling exposed
- Decorate the top of the siew mai with some chopped carrots. Repeat the above processes for the rests of the meat mixture.
- Steam the dumplings for 5-8 minutes until everything is cooked through. Do not overcook so the meat won't be tough.
- Serve warm with chilli sauce.
Siew mai are best eaten warm.
Siew mai are breeze to make but they take lots of chopping and wrapping works. My siew mai workmanship yesterday was not uniformed - some siew mai were big, some were medium sized but after they were out from the piping hot steamer, they looked pretty similar and okay.