When we go for Dim Sum, Siew Mai tops the list in our orders. A good Siew Mai must have a very thin wantan skin and the meat should be juicy and crunchy, then it really touches the heart and that is how it should be in Dim Sum.
20 pieces round wantan skin
225g lean meat, minced
75g diced fatty pork
150g prawns, diced
1 black mushroom, soaked and chopped finely
2 water chestnuts, minced and with excess water squeezed out
1/2 tsp salt
1/2 tbsp sugar
1/4 tsp monosodium glutamate
A dash of pepper
1 egg white
1/2 tbsp sesame oil
1 1/2 tbsp tapioca flour
2 cooked salted egg yolk - chopped
Combine (A) in the stand mixer bowl.
Add in seasoning ingredients and combine well.
Using the paddle ,turn on medium speed and mix it is sticky.
Refrigerate mixture for 40 to 60 minutes.
Put two teaspoons of the filling in the centre of each wantan skin.
Gather the edge of the wrapper together so that only the top of the filling is seen.
Place dumplings on a greased steaming rack. Sprinkle the top of each dumpling with salted egg yolk.
Steam for 10 to 12 minutes.