Sunday, August 3, 2008

Siu Mai (燒賣)

One of my favorite dim sum dishes and now I can make it at home! I found this recipe a few days ago during my daily perusing of food blogs. I've always thought dim sum dishes were too complicated to be made at home. Well, her instructions couldn't have been simpler and the ingredients weren't foreign to me either. I decided to give a try, but changed up a few things based on other recipes I found.

Yet another wonderful dish! As usual I mixed the filling and Luke wrapped them while watching 101 Dalmatians (getting ready for our Dizzy trip!) Unlike the siu mais we get at the restaurants, we could really taste the shrimp in ours. The filling was moist and oozing with savoy juices. Wow, I made my first dim sum dish ever. This is a major milestone for me! :)

Siu Mai w/ Pork and Shrimp:

- 8 oz ground meat (pork or chicken)
- 4 oz shrimp (roughly chopped)
- 2 dry shitake mushroom (soak still soft and diced small)
- 2 stalks spring onions - finely chopped
- 1/2 tsp sugar
- 1 tsp rice wine
- 2 tsp corn starch
- 1 tbsp oyster sauce

- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper
- Round wonton wrappers (I used Hong Kong style)
- Green peas or carrot cubes (for garnish)

1) Combine all the ingredients together except for wonton wrappers, peas and carrots. Mix well. Set it aside in the fridge for 30 minutes.
2) Put filling in the center of the wrapper and press the wrapper up around the filling so that it almost meet at the top. Make sure the bottom is flat.

3) Press a green pea or a carrot cube into the top. Arrange in the steamer on greased wax paper and steam over high heat for 10 - 15 minutes.
4) Serve warm with chili sauce.

Recipe adapted from here, here, and here.

2 comments:

  1. Yes, this was very very good. Tasted much better than the ones in restaurants. Much more shrimp than those, so good. Thanks Bong, definitely add to the menu pls!

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  2. how many shu mai's does it make with this recipe?

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