Siu mai is a popular dim sum dish which consists of ground pork or shrimp or both, carrots, dried mushrooms, green onions and flavored with soy sauce, Chinese wine, salt, pepper and sesame oil. Egg and cornstarch are used to bind the mixture together. It is then wrapped in wonton wrappers and steamed. It was really good, especially when dipped in lemon juice and soy sauce dipping sauce. I just have to make sure that I make more next time.
Prep Time:1 hr Cooking Time: 20 mins Total Time: 1 hr and 20 mins
Ingredients: 1/2 kg lean ground pork ½ lb shrimp(peeled, de-veined and finely chopped) 3 large dried shitake mushrooms ¼ cup shredded carrots ¼ cup chopped green onions 1 teaspoon soy sauce 1 teaspoon shaoxing wine(rice wine or sherry) 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon sesame oil 1 egg (beaten) 1 tablespoon cornstarch 25 wonton wrappers
Ready to Steam
Instructions:
1. Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems and chop finely.
2. In a large bowl, mix all the ingredients until well blended. Cover with plastic wrap and refrigerate for 20 minutes.
3. Fill center of wonton wrapper with a tablespoonful of the filling. Wrap the edges around the filling and flatten the top with the back of a spoon. Repeat with the rest of the wrappers and filling.
4. Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil) and steam the siomai for 10-15 minutes.
5. Serve with lemon juice and soy sauce dipping sauce.
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