Siew Mai is my favourite Dim Sum item which I will definitely go for when I am at the Dim Sum outlets. One portion is never enough. I did make siew mai once in awhile when I have available 2 main ingredients [water chestnuts and suitable wantan skin]. The wantan skin sold at the wet market nearby my house is rather thick and at times uneven. Here I tried using the Japanese Gyoza pastry skin for a change. Meat and prawns are not a problem.
I'm submitting submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.
Ingredients
[makes about 22 - 24 pieces]
150 gm prawns - shelled and minced coarsely
350 gm minced meat with some fats [minced coarsely]
70 gm water chestnuts - chopped finely
1 tbsp each of chopped spring onions
22-24 pieces of round wantan skin [I used Japanese Gyoza skin - store bought]
22-24 pieces of round wantan skin [I used Japanese Gyoza skin - store bought]
Seasoning
1/2 tsp each of salt and sugar
1 tsp pepper
1 tbsp oyster sauce
1 tsp pepper
1 tbsp oyster sauce
1 tsp sesame oil
1 egg white
1 tsp cooking wine [optional]
1 egg white
1 tsp cooking wine [optional]
1 tbsp water
2 tbsp tapioca flour
1/3 carrot - finely grated or scrap using a spoon - topping
1/3 carrot - finely grated or scrap using a spoon - topping
- Mix prawns and meat with all seasoning ingredients [except carrot] in a bowl. Stir in one direction until gluten develops. Add in water chestnuts and spring onions. Continue stirring until all ingredients are well combined.
- Take the mixture and slap it against the side of the bowl for 10-15 times until the mixture looks slightly shiny [ this process will make the meat firmer].
- For easy wrapping, set aside the mixture in the fridge for at least 1 hour.
- Place a wrapper in your palm and heap 1 tablespoon of mixture in the centre.
- Squeeze a section of the wrapper gently between your forefinger and thumb to shape the siew mai.
- Using a palette knife, add some meat to the hole between the forefinger and thumb until it covers the top of the siew mai. Then lightly pat the bottom so that it fills up nicely.
- Place the siew mai in a tray lined with parchment paper [prevent sticking]. Place some grated carrot on each siew mai as garnishing.
- Steam siew mai over boiling water for 10-15 minutes. Serve immediately.
4 comments:
These siew mai looks very yummy! Nice to know too that they are not too difficult to make. Will bookmark this recipe :D
Worth trying. I like easy, simple but good recipes too. It tasted good even without using fatty meat [not oily like those at the Dim Sum outlets].
Will try this over the weekend. Enjoy your blog very much. Simple, home syle dishes but excellent flavour! Keep it up.
TQ. Simple need not be boring. We can enjoy good food, good flavours without being a slave to the kitchen. That's why I always like to try and share simple yet good food with all. Tips - prepare the filling and refrigerate first. It's very fast to make the siew mai once the filling and steamer is ready. Let me know if you like it.
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