Foodie

Friday, July 08, 2005

Siew Mai

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.



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Ingredients:


20 pieces round wantan skin

Filling (A):

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

Seasoning:

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

Garnishing:


2 cooked salted egg yolk - chopped

Method:
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.


Serves

6 comments:

LEEX(*) said...

Cool blog!!You sure like cooking!!

Xiaolu said...

Hi Lily,

I grew up in Wuhan and have had a version of this that's mostly sticky rice with some meat for flavoring. Do you happen to know anything about this type? Thanks!

lilyng said...

xiaolu

i am sorry i do not have the recipe you are looking for but you have given me an idea of using glutinous/sticky rice instead of meat/shrimp.

Cook the sticky rice as you would in Lotus leaf rice and stuff the wantan skin to make siew mai. I have use the same rice recipe and use it as a filling to make a pau roll.

ade said...

Hi

Can i check with u, how do i prevent the skin from getting hard. Before steaming, must i cover the siew mai / har gow up so tt the skin wun harden? bcos the last time i did this, i did nt cover and when i bring them for steaming, the skin turned out hard after steaming.
Need yr assistance. thks

Anonymous said...

hi, Lily..
just wondering.. do have any recipe on how to do wonton skin for siew mai instead of buying in supermarket?.. tnx...

lilyng said...

anonymous

yes i do, http://lilyng2000.blogspot.com/2005/06/wantan-wrappers.html

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