(Complete Recipe) Siew Mai

Recipe:

11 slices of ginger (roughly)
5 shitake mushrooms
1 scallion, finely chopped
1/4 pound of ground pork (can add some chopped shrimp ratio 70 : 30 pork to shrimp)
1 tablespoon of light soy sauce
1 tablespoon of Shaoxing rice wine
1 teaspoon of sesame oil
2 teaspoons of corn starch
Sea salt & ground pepper

Dumplings
14 square wonton wrappers
1 large egg
Fish roe as toppings
Vegetable oil

Sauce
Kampung Koh Garlic Chilli

Instructions
To make the filling, mix together the ginger, mushrooms, scallion, pork, shrimp, soy sauce, rice wine, sesame oil, and cornstarch in a large bowl. Season with salt and pepper, then mix together with your hands until all the ingredients are mixed well.

To form the dumplings, place a wet paper towel over the wonton wrappers to prevent them from drying out, then remove 1 of the wrappers and brush it with some of the beaten egg.

Making a circle with your thumb and index finger, lay the wrapper on top, and nudge down to create a cup. Add in 2 teaspoons of filing, then pat down the filling with the back of a spoon.

Fold down the overhanging edges, leaving the filling exposed, then press the wrapper tightly around the filling. Pat the top and bottom of the dumpling so it’s flat.

To steam the dumplings, cut a round of parchment paper to fit into the bamboo steamer, then punch holes in the paper to let steam through. Line the steamer with parchment, then brush with vegetable oil. Place the dumplings into the steamer, cover, then place the steamer into a skillet filled with a few inches of boiling water. Making sure the water doesn’t touch the bottom of the steamer, steam the dumplings 8-10 minutes, until the pork is thoroughly cooked.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10210140898933546&set=pcb.1820951004832493&type=3

Credit: Long Yen

Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-siew-mai.html

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