Monday, October 20, 2014

Pork & Shrimp Siu Mai Dumplings

Siu mai dumplings and har gao prawn dumplings are the usual suspects that will appear on our order list when we are out for yum cha.  It has been quite awhile since we had dim sum so I decided to make siu mai for yum cha at the comfort of our own home!


I did not wanna waste time on making the yellow wanton wrappers and got ready made ones from the supermart.

It was a great treat for hubby as he loves siu mai.  These are easy food that everyone can make at home, so try it!  It will not be too long before I make them again :)

Siu Mai Dumplings

250g minced pork
8 medium sized tiger prawns
4 chinese mushrooms
3 water chestnuts
1 packet of wonton wrappers (round)

Seasonings
1.5 tbsp light soy sauce
1/2 tbsp chinese cooking wine
a dash of pepper
1.5 tsp sesame oil
a dash of salt
1 tsp cornstarch

Garnishing
Gouji

1. Soak chinese mushrooms in warm water till soft. Lightly squeeze out mushroom water, remove stalk and cut into little cubes. Set aside.
2. Remove water chestnuts skins and cut into small cubes.
3.. Deshell and devein prawns. Wash and pat dry with kitchen towel.  Roughly chop up prawns into coarse texture.
4. Place minced pork, prawns, chinese mushrooms and water chestnuts into a mixing bowl. Add in all seasonings. Mix with chopsticks till well blended. Set aside for 15 minutes.


5. Carefully separate each pieces of wonton wrappers and cover with a damp cloth.
6. Rinse a tablespoon of gouji, drain and set aside.
7. Place a piece of wonton wrapper into middle of palm. Using a butter knife or teaspoon, place about 1 tbsp of filling onto centre of wrapper.


8. Smooth sides of filling, dap sides of wrapper with some water and carefully gather the sides of wonton wrappers up around filling, with the top filling exposed.
9. Place siu mai on flat tabletop to flatten the base.  Smooth top exposed fillings. Trim off excess wrapper at the top sides to level with filling, if required. Repeat the same for all other siu mai.
10. Place 1 or 2 gouji on centre of siu mai as garnishing.
11. Put a big pot of water (for steaming siu mai) to boil. While waiting for water to boil, line a piece of baking paper in a chinese bamboo steamer and oil lightly with a brush.


12. Place siu mai into bamboo steamer, cover and place it into the steamer pot. Steam on high for about 6 to 8 minutes.


13. Remove and serve immediately.

Note:
- If you do not have a chinese bamboo steamer, you may place siu mai on a plate suitable for steaming too.

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