Siew Mai

It’s a good day for dim sum!
This time around we thought about giving dim sum a try, and we choose to make our very own… Siew Mai 燒賣 !
Wrapping the filling took a little practice before getting the hang of it. Patience is key. In any case, what’s important is not to rush into it when wrapping them. Slow and steady hands.
It’s a whole of fun making our own dim sum. We’d think that we will try doing har gao the next time round! So stay tuned people, and keep cooking! 🙂

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Directions

1.

Peel and devein 300 grams shrimps
Mark as complete
2.

Chop shrimps into a mince (leave it slightly chunky)
Mark as complete
3.

To shrimp mixture add 1 tsp salt and 1 tbsp corn starch
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4.

Mix well
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5.

To 300 grams of minced pork add 1 tsp light soy sauce, 1 tsp sesame oil, ½ tsp sugar, ½ tsp white pepper and 1 tsp chicken stock powder
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6.

Mix well
Mark as complete
7.

Dice 1 stalk spring onions and 4 water chestnuts
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8.

Combine the shrimp mixture, pork mixture spring onions and water chestnuts in a large bowl
Mark as complete
9.

Mix well with your hands
Mark as complete
10.

Dust table top, cut wanton skins into circles (optional)
Mark as complete
11.

Lay baking paper in bamboo steamer and brush with a coat of oil
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12.

To wrap, add roughly 1 tbsp of filing to each wanton skin and press them down tightly
Mark as complete
13.

Brush oil on the wrapped siew mai and steam for 7 mins
Mark as complete
14.

Top with fish roe
Mark as complete
15.

Peel and devein 300 grams shrimps
Mark as complete
16.

Chop shrimps into a mince (leave it slightly chunky)
Mark as complete
17.

To shrimp mixture add 1 tsp salt and 1 tbsp corn starch
Mark as complete
18.

Mix well
Mark as complete
19.

To 300 grams of minced pork add 1 tsp light soy sauce, 1 tsp sesame oil, ½ tsp sugar, ½ tsp white pepper and 1 tsp chicken stock powder
Mark as complete
20.

Mix well
Mark as complete
21.

Dice 1 stalk spring onions and 4 water chestnuts
Mark as complete
22.

Combine the shrimp mixture, pork mixture spring onions and water chestnuts in a large bowl
Mark as complete
23.

Mix well with your hands
Mark as complete
24.

Dust table top, cut wanton skins into circles (optional)
Mark as complete
25.

Lay baking paper in bamboo steamer and brush with a coat of oil
Mark as complete
26.

To wrap, add roughly 1 tbsp of filing to each wanton skin and press them down tightly
Mark as complete
27.

Brush oil on the wrapped siew mai and steam for 7 mins
Mark as complete
28.

Top with fish roe
Mark as complete

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