Tuesday, December 2, 2014

Siu Mai [ 烧卖]





Siu Mai (烧卖) is a very popular Chinese dumpling served as part of a dim sum brunch during Yum Cha.  It is very easy to make at home and you can make a large batch and freeze them.  


Ingredients: (Makes 21)

500g minced pork
300g prawns, deveined and cut into small pieces
3 mushroom (about 10g), soaked to soften then finely chopped
2 water chestnuts, finely chopped
2 stalks of spring onions, chopped finely

Seasoning:
1/2 tsp ginger powder
1 tsp pepper
1/2 tsp sugar
1 tsp sesame oil
1 tbsp cornflour
1 egg

Topping:
1 tbsp finely chopped carrots

wonton wrappers, trim into round circles


  • In a big mixing bowl, combine minced pork, prawn, mushroom, water chestnuts and spring onions together. Mix in seasoning.  Stir well to combine.  
  • Refrigerate the filling for at least 30 minutes.  
  • To wrap the siu mai, place a tablespoon of filling in the centre of each wonton wrapper. Bring up edges of the wrapper and shape the dumpling by pressing down the filling and smoothing the surface; then flatten the bottom.
  • Press some chopped carrots on the siu mai as garnishing.
  • Place siu mai on a greased steaming bamboo basket and steam over high heat for about 15 minutes.  
  • Serve hot with chilli sauce.



To freeze uncooked siu mai:

  • Arrange siu mai on a tray lined with clingwrap.  Place them into the freezer for at least an hour.  
  • Then transfer the frozen siu mai into a freezer bag or container.  Continue storing in the freezer.
To cook frozen siu mai:
  • Arrange unthawed siu mai in a steamer and steam for about 20 minutes (depends on the size of siu mai) over high heat.


7 comments:

  1. HI Veronica, these look so good. Thin skin and packed with fillings. Bookmarked.

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    Replies
    1. Hi Kimmy, that's the beauty of homemade stuff ....

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  2. i mean, what means homemade siu mai right? those outside contain too much fats,, this is a great recipe. and urs is just oozing with filling

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    Replies
    1. Hi Victoria, you are absolutely right, siu mais sold outside has too much fat and also msg. Homemade we can control what we put in.

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  3. Hi Veronica! It is such a good idea to make many and then freeze for future consumption. So convenient!

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    Replies
    1. Very convenient way to make a big batch and freeze. And can steam a few at a time whenever you feel like having.

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  4. This has been on my to-do list for the longest time, but never got down to it. Thanks for the inspiration!

    ReplyDelete

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