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
1/2 tsp ginger powder
1 tsp pepper
1/2 tsp sugar
1 tsp sesame oil
1 tbsp cornflour
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.