Petitchef

Siu mai, shao mai-steamed meat dumplings

Main Dish
4 servings
10 min
15 min
Very Easy

Ingredients

Number of serving: 4
1 Packet Wonton Wrappers (40 pcs)

Shrimp or Fish Roe

Fresh or Frozen Green Peas

Meat Filling Bottom Layer

300 g Ground Pork (preferably with 15% fat)

150 g Peeled White Prawns, minced

2 Water Chestnuts, finely or chopped

2 tablespoons Soy Sauce

1 tablespoon Shaoxing Rice Wine

2 teaspoons Sesame Oil

1 ½ tablespoons Sugar

1 ½ teaspoon Dried Sole Fish Powder or 2 tsp Fish Sauce

½ teaspoon White Pepper

1 teaspoon Sea Salt

1 tablespoon Corn Flour

½ of Egg White

Prawn Filling Top Layer

250 g Peeled White Prawns, minced

1 teaspoon Sesame Oil

2 teaspoons Sugar

2 teaspoons Corn Flour

¼ teaspoon Sea Salt

½ of Egg White

Preparation

  • Mix the filling mixture in a blender with a paddle attachment until well combine or mix with your hand. Refrigerate both filling mixtures for at least 4 hours or overnight.
  • Cut the wonton wrapper with a cookie cutter or trim the edges with a small knife.
  • Place the wonton wrapper into a small tea cup and place about 2 ½ teaspoon to 1 tablespoon of meat filling into the center of the wrapper. Then top with 1 ½ teaspoon of Prawn filling.
  • Remove the dumpling from the tea cup and gather the edges together with your thumb and index finger, lightly squeeze it to form a waist and press down so that the filling is compact.
  • Use your finger or small knife to smooth the surface with a little water. Then place green pea or shrimp roe on top of the surface.
  • Place the dumplings in a steamer lined with greaseproof paper and steam for about 15 minutes. Serve immediately.

Photos

Siu Mai, Shao Mai-Steamed Meat Dumplings, photo 1Siu Mai, Shao Mai-Steamed Meat Dumplings, photo 2Siu Mai, Shao Mai-Steamed Meat Dumplings, photo 3




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