Recipe: 'Siu Mai' (Meat Dumplings)

Ingredients:
  • 20 pieces round 'wantan' skin
Filling (A)
  • 225g lean meat — minced
  • 75g diced fatty pork
  • 150g prawns — diced
  • 1 black mushroom — soaked and chopped finely
  • 2 water chestnuts — minced (squeeze out excess water)
Seasoning:
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • 1/4 tsp monosodium glutamate
  • A dash of pepper
  • 1 egg white
  • 1/2 tbsp sesame oil
  • 1 1/2 tbsp tapioca flour
Garnishing:
  • 1-2 tbsp cooked crab roe
Method:

COMBINE (A) in a mixing bowl. Add in seasoning ingredients and combine well. Form into a ball and slap mixture against the sides of the bowl till it is sticky. Refrigerate mixture for 40 to 60 minutes.
Put 2 teaspoons of the filling in the centre of each 'wantan' skin. Gather the edge of the wrapper together so that only the top of the filling is seen. Place dumplings on a greased bamboo steaming rack. Sprinkle the top of each dumpling with crab roe. Steam for 10 to 12 minutes.

Footnote:

If crab roe is not available, substitute with salted egg yolk or red carrot paste.

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