Siu mai

AT A GLANCE

Serve these with dipping sauces such as Chinkiang vinegar and soy sauce, and with julienned ginger. Makes around 30.

  • 2 dried shiitake mushrooms, soaked in hot water for 1 hour
  • 80 gm canned water chestnuts, chopped
  • 2 tbsp finely chopped ginger
  • 1 spring onion, thinly sliced
  • 2 tbsp light soy sauce
  • 1½ tbsp Shaoxing rice wine
  • 2 tsp sesame oil
  • 300 gm skinned and boned pork belly, coarsely chopped
  • 180 gm raw prawns, peeled, coarsely chopped
  • 1 eggwhite
  • 2 tbsp potato flour
  • For brushing: vegetable oil
  • To garnish: finely chopped carrot
  • To serve: julienned ginger and dipping sauces (see above)
  •  
  • Wonton wrappers
  • 250 gm (1 cup) plain flour, plus extra for dusting
  • medium eggs, beaten
01   For wonton wrappers, sieve flour and 1 tsp salt into a bowl.
02   Add eggs and 75ml cold water and stir to form a dough.
03   Tip dough out onto a lightly floured bench and knead until smooth (10 minutes). Transfer to a bowl, cover with plastic wrap and rest in a cool place for 1 hour.
04   Meanwhile, for the filling, squeeze excess water from shiitake, discard stems and chop finely. Place in a bowl with the chestnuts, ginger, spring onion, soy sauce, Shaoxing and sesame oil.
05   Add remaining ingredients except the carrot, mix well and set aside for 20 minutes to marinate.
06   Divide dough into 4 even portions. Working with a piece at a time and covering remaining dough with a damp cloth, dust with flour, flatten and pass through a pasta machine, starting at widest setting, rolling and folding until smooth, then reduce settings a notch at a time until you reach the last setting and dough is 2mm thick.
07   Cut dough into 9cm squares, dust with flour and cover with a damp cloth while rolling remaining dough.
08   Place 1 tsp of filling in the centre of each wrapper. Bring up the sides and gently squeeze into shape. Smooth filling on top with a knife and tap bottom gently on bench so it stands upright.
09   Put a pinch of carrot on top of the filling.
10   Lightly brush steamer with vegetable oil or line with a sheet of baking paper, then steam dumplings in batches until cooked through (8-10 minutes). Serve with julienned ginger and dipping sauces.

Topics:

PRAWNS, VIDEO, CHINESE, SPRING, MUSHROOMS, ENTREE, PORK, GINGER, SEAFOOD, CHEFS' RECIPE

Recipe:

TONY TAN

Photography:

JOHN PAUL URIZAR

Styling:

BHAVANI KONINGS , LISA FEATHERBY

FEATURED IN

Sep 2015

Sep 2015

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