Siew Mai (Dumplings) Recipe
 Dim Sum Cuisines Recipes

Ingredients:

150 g/ 1/3 lb
1 tbsp

Filling:
240g / 8 oz
240 g/ 8 oz
120 g/ 4 oz
1 tsp
1/2 tsp


1
1 1/2 tbsp
1 tbsp
2
3
1 stalk

wan tan skins
cooked crab roe

well minced prawns
minced pork, with more fat than lean meat
cooked crabmeat
salt
sesame oil
dash of monosodium glutamate
dash of pepper
egg white
corn flour
corn oil
dried Chinese mushrooms, soaked and minced
water chestnuts, minced
stalk spring onion, sliced thinly
 

Method:

1. For Filling, season prawns, pork and crabmeat with salt, sesame oil, monosodium glutamate, pepper and egg white. Stir in corn flour and corn oil. Beat the mixture with a spoon. Add mushrooms, water chestnuts and spring onion. Refrigerate mixture for 1 hour.

2. Cut wan tan skins into 7 1/2 cm (3 in) rounds with a cutter. Put 2 tsp of the filling in the centre and gather the edge of the wrapper to the top, letting it pleat naturally.

3. Place dumplings in greased bamboo baskets and sprinkle tops with crab roe. If crab roe is not available, reserve 1 tbsp of prawn, pork and crabmeat mixture, stir in 2 drops of orange coloring and use this as the topping. Steam for 12 minutes.

Makes 40 dumplings