Siu Mai Dumbling
is
my grandson's favourite
It has intense flavour of pork
so
if you do not like pork
you can very well replace the filling with chicken
Siu Mai comes in different sizes
big or small
and
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
SIU MAI
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
Method:
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:
TQVM for sharing your recipe.
Post a Comment