Dumplings (Siew Mai)
- wonton wrappers x 16
- minced "fat" pork tenderloin
- dried black mushrooms, soaked x 5
- shrimp x 15
- crab roe x 1 box
seasoning:
- salt x 1 tsp
- sugat x 1 tsp
- pepper x a dash
- chicken stock powder x 1 tsp or chicken stock
- sesame oil x 1 tsp
- oil x 1 tsp
- cornflour x 1 tsp
- egg white x 1
Water chestnuts, minced (optional)
- place all the minced shrimps, pork large mixing bowl. Using a large wooden or with hands, mix the ingredients well. *In one direction only*
- add in the salt, sesame oil, pepper and egg white and work into the mixture evenly, then add in the oil and sprinkle a generous amount of cornflour, then drizzle a little oil over the mixture and continue to work mix.
- add in the mushrooms, (water chestnuts), work these into the mixture and mix well. Now the filling is complete. Set aside in a refrigerator for approx. an hour.
- spoon two teaspoons of the filling into the center and gather the edge of the wrapper to the top. Let it pleat naturally. Continue for the rest of the filling. When done each siew mai should look like little cylinders, the height a little more than the diameter (approx. 2 1/2 cm by 2 cm).
- for each siew mai, add a bit of the crab roe on the top.
- rub a little oil in a sizeable bamboo steamer basket and place the siew mais in it, cover the top, and steam over rapidly boiling water for approx 9 minutes or until cooked.
*if you do not have a steamer basket, you can use a oiled plate and steam, tightly covered, over high heat*
- wonton wrappers x 16
- minced "fat" pork tenderloin
- dried black mushrooms, soaked x 5
- shrimp x 15
- crab roe x 1 box
seasoning:
- salt x 1 tsp
- sugat x 1 tsp
- pepper x a dash
- chicken stock powder x 1 tsp or chicken stock
- sesame oil x 1 tsp
- oil x 1 tsp
- cornflour x 1 tsp
- egg white x 1
Water chestnuts, minced (optional)
- place all the minced shrimps, pork large mixing bowl. Using a large wooden or with hands, mix the ingredients well. *In one direction only*
- add in the salt, sesame oil, pepper and egg white and work into the mixture evenly, then add in the oil and sprinkle a generous amount of cornflour, then drizzle a little oil over the mixture and continue to work mix.
- add in the mushrooms, (water chestnuts), work these into the mixture and mix well. Now the filling is complete. Set aside in a refrigerator for approx. an hour.
- spoon two teaspoons of the filling into the center and gather the edge of the wrapper to the top. Let it pleat naturally. Continue for the rest of the filling. When done each siew mai should look like little cylinders, the height a little more than the diameter (approx. 2 1/2 cm by 2 cm).
- for each siew mai, add a bit of the crab roe on the top.
- rub a little oil in a sizeable bamboo steamer basket and place the siew mais in it, cover the top, and steam over rapidly boiling water for approx 9 minutes or until cooked.
*if you do not have a steamer basket, you can use a oiled plate and steam, tightly covered, over high heat*