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Monday 8 August 2016

SIU MAI DUMBLINGS




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:

Rin Cheang said...

TQVM for sharing your recipe.