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!