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Monday, 8 August 2016


Siu Mai Dumbling 
my grandson's favourite

It has intense flavour of pork
if you do not like pork
you can very well replace the filling with chicken

Siu Mai comes in different sizes
big or small
served in groups of 3 or 4
in Dimsum Restaurants

Recipe for Siu Mai is rather simple
according to Gui Shu Shu

I have adapted the recipe from his

400g pork belly, minced
100g prawns, chopped
1 Tbsp corn starch
2 tsp light soya sauce
1 tsp Chinese cooking wine
2 tsp sesame seed oil
1/2 tsp pepper
pinch if salt

wrappers: 30 wanton skin cut into rounds

Garnish: either green pea, salted egg yolk or wolfberries

1) combine all ingredients & stir well with chopsticks
2) marinate for 1 hour in the fridge
3) scoop 2 heaped Tbsp of filling & wrap with a wanton skin
4) bring in the sides & pat into position with some water
5) leave the top exposed, and let it stand on oiled surface
6) decorate with a wolfberry
7) steam for 8-10 min until skewer inserted comes out clean
8) serve hot!

1 comment:

Rin Cheang said...

TQVM for sharing your recipe.