Made by you: recipe for Siu Mai
Wonton wrappers 35-40 *
INGREDIENTS FOR FILLING:
500 grams pork shoulder, chop to a coarse mince
4-6 dried shiitake mushrooms, reconstituted, chop finely
200 grams raw prawns, chop to a coarse mince
6 water chestnuts, dice finely
3 TBSP spring onions, chop finely
¼ tsp salt
1 tsp sugar
¼ tsp ground white pepper
1 TBSP soy sauce
1 TBSP Shao Hsing (Chinese rice wine)
1 ½ tsp toasted sesame oil
1 egg white, beaten
1 TBSP corn flour (add last)
Before steaming: garnish with diced carrot or one pea
After steaming: garnish with caviar or some roasted chili in oil
1. Day before: reconstitute the dried shiitake by soaking in cold water. When soft, rinse them and place into fresh cold water. Refrigerate overnight. Cut & discard the stem. Squeeze the shiitake to remove excess water and chop finely.
2. Add all filling ingredients (including shiitake) into a large bowl, adding the cornstarch last. Blend to combine. Pick up the mixture and throw in back into the bowl to compress and create a creamier texture. Do this about 10 times. Refrigerate for 30 min or overnight.
3. Wonton wrappers: trim a bit off each corner so that the shape is roundish.
4. Place the wrapper in the palm of your hand, place a heaping tablespoon of filling onto center of wrapper.
5. Gather up sides to form a cup-like shape, holding it snugly in a grip so that you can firmly squeeze while using the spoon to press the filling into the "cup" shape.
6. Flatten the bottom of the dumpling as you set it into a steaming basket lined with perforated non-stick baking paper. It should sit upright with the open top facing up.
7. Steam for 10 minutes. Serve immediately with soy sauce and hot English mustard.
8. Freeze uncooked siu mai uncovered on tray lined with baking paper. When frozen, place in plastic bags and seal. To steam frozen siu mai, steam for 14 minutes.
* I recommend "Gold Star" wonton wrappers from Asian Grocer Stall 38 @southmelbournemarket