Siew Mai
Details
- Serving Size:   40
- Dairy-Free:   True
- Weight Watchers:   3 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 40 to 50 large wonton wrappers
- 700g minced fatty pork (I used pork neck steaks)
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 2 tablespoons Shaoxing Huatiao wine
- 1 teaspoon Maggi Seasoning Sauce or Worcestershire sauce
- 2 tablespoons sesame oil
- 80g peeled water chestnuts (canned)
- 4 large Chinese mushrooms (soaked for 2 hours)
- 400g whole shrimp (cooked, peeled and de-veined)
- 1 small carrot or 3 tablespoons of salmon roe or 3 tablespoons of salted egg yolk
- 200g raw glutinous rice
- 40g shallots (sliced)
- 1 small piece of ginger (minced)
- 4 tablespoons cooking oil
- 30g dried shrimps (soaked overnight in boiling water, chopped)
- 20g dried scallops (steamed for 20 mins, remove intestine if any, sliced)
- 5 pieces Chinese mushrooms (soaked and sliced)
- 3 tablespoons water (use the water used to soak the scallops)
- 1 tablespoon light soy sauce
- 1/2 teaspoon salt
- 1 tablespoon oyster sauce
- ground white pepper to taste
- 2 sticks of lap cheong (Chinese sausage)
Instructions
Mince 700g of pork and place them in a large mixing bowl.
Roughly chop 80g of water chestnuts into fine pieces. I used canned ones.
Chop 4 large Chinese mushrooms into fine pieces too.
Add the water chestnuts and mushrooms to the pork mixture.
Mix all the ingredients well to combine.
Set aside the pork mixture and the diced carrots till ready to wrap dumplings.
To make the glutinous rice filling -
Soak 2 lap cheongs (Chinese sausages) in boiling water until the skin is separated from the meat.
Remove the skin from the lap cheong and cut them into small dices.
Prepare the ingredients necessary for the wrapping of the dumplings.
Start by placing a sheet of wonton wrapper on a flat surface.
Place a small teaspoon of filling in the centre of the wonton wrapper.
Dap finger in some water and gently wet the sides of the wonton wrapper.
Place a large shrimp on the top of each pork siew mai.
Do the same for the glutinous rice siew mai, adding more lap cheong pieces on the top if preferred.
Place the dumplings in a steamer lined with baking paper.
Cut some holes through the baking paper to let the steam through.
Place the steamer over boiling water for 14-15 minutes or until the filling is cooked.
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