Siew Mai (Shrimp and Pork Dumpling): This all-time favourite Dim Sum dish is healthy, tasty and easy to make at home! Wrap our versatile meat mix stuffing recipe with wonton skin, and top with fresh shrimp roe and pop into the steamer for a quick snack!
In a big bowl add in the pork, wooden fungus, water chestnut, prawns and spring onion and mix well.
Crack an egg into the mixture, then mix well until incorporated.
Leave the meat mixture in the fridge for 1/2 hour.
PREPARATION METHOD FOR FOLDING SIEW MAI (20 min)
Line the steaming plate with grease-proof paper.
Using your non-dominant hand, form a circle with your thumb and index finger.
Place a wonton skin over the circle and centralise it. Create a small depression in the middle.
Then spoon a tbsp of meat mix into the middle of the wonton skin.
Gently squeeze the siew mai all around to form a 'waist', while using your other hand to form the flat base of the siew mai.
Use a spoon to press down firmly on the mixture to release any air bubbles, and to create a flat surface ensuring the meat covers till the top of the wanton skin. However do not over compact the meat.
Add a small amount of shrimp roe in the centre of the siew mai.
Place the completed siew mai on the lined steaming plate without touching each other.
COOKING METHOD FOR SIEW MAI (15 min)
Add boiling water to a wok until it reaches the height of the steaming rack. Replace the lid and bring to a boil again.
Once the water is boiling, remove the lid and wipe off any condensation on the lid with a clean cloth.
Place the steaming plate into the wok and replace the cover. Steam over high heat for about 12 minutes (longer if you are use more meat filling).
Best served steaming hot with chilli oil as a dipping sauce.
Notes
Don't crush or smash the water chestnut, just cut it into tiny squares. Otherwise all the water will ooze out and it will lose its crunchy texture and become powdery.
Do not cut the prawns too small either so to retain the crunchy texture. Buy the 'Swa Lor' prawns from the wet market for this type of prawns is very sweet and tasty and has a very crunchy texture . Most restaurants use this type of prawns for all the Dim Sum dishes.
After mixing the meat with the rest of the ingredients, leave the filling in the fridge for 30 mins to firm up the meat for easy wrapping.
Make sure you place the completed siew mai on greaseproof paper or a floured surface, to prevent it from sticking to the surface.
For the less health conscious, you can use pork with some fats such as Wu Hua Rou ( pork shoulder) or Bu Jian Tian ( meat is taken from the arm pit of the pig) to replace the lean meat. The fats are the one that give it a very smooth texture