Woke up at 6 o'clock on a Sunday morning, with my eyes half opened, I draft out this blog...because there were some of my Facebook followers are waiting for my recipe.
This is a classic Hong Kong Dim Sum - Siew Mai. We don't like meaty siew mai. So when making this at home, I opt for more prawns version. I used huge fresh prawn to make siew mai, the texture is better and the taste is superb!
Be generous to use the premium ingredients when you preparing your homemade food. This is the key to make homemade food better than the store bought/ restaurant food.
Ingredients: (Yield 8 Siew Mai)
125g Prawn/ Shrimps (Peeled, deveined, use a pair of scissors to cut into smaller chunks)
1/4 tsp Salt 盐 1/4 小匙
Some White Pepper 胡椒粉 少许
Some Sesame Oil 麻油 少许
75g Minced Meat 猪肉碎 75克
1/2 tsp Tapioca Flour 木薯粉 半小匙
1/4 tsp Sugar 糖 1/4 小匙
1/2 tsp Chicken Powder 鸡粉 半小匙
1/4 tsp Sesame Oil 麻油 1/4 小匙
1/2 tsp Soy Sauce 酱油 半小匙
(C) - Optional ~ I'm making this for my 6yo son, so some carrot and peas were added just to make it more nutritious for the little one. Can be replaced with water chestnut or shiitake mushroom or any ingredients of your preference.
25g Shredded Carrot and Peas
胡萝卜丝和青豆 25克 （随意，不放也可以。做给小朋友吃，加点蔬菜比较有营养。）
Some Sesame Oil for glazing 麻油 适量
Wonton/ dumpling skin - 8 pcs 云吞皮 八片
|This version is without peas, added diced crab stick as toppings.|
Photo updated Sept 1, 2018.
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1. Add (A) into prawn, mix well and set aside.
2. Add (B) into minced meat, stir and mix with a pair of chopsticks in the same direction (clock wise/ anti clock wise) until the meat turn gooey.
3. Mix all (A+B+C) until well combined.
4. Spoon the meat mixture onto a piece of wonton/ dumpling skin. Wrap up.
Here's the reference: 供参考
I made it with
- 30g fillings for normal yellow/round wonton skin, or 22g for smaller siew mai.
- 40g fillings for white shanghai dumpling skin
|I never learnt how to wrap a siew mai, just figured out by myself. Here's the smooth edges version.|
|Here's another pattern, with some 'skirting' at the edges. My preference is this :)|
5. Place onto a lined plate/ food container sprinkled with some flour.
6. Repeat for the rest.
7. If making this for later use, cover the food container with a lid and store in the fridge or freezer.
|This batch was made using Shanghai dumpling skin. |
Looks pale, but I prefer this one, without the yellow colouring.
|This batch was made using yellow wonton skin. |
Looks more like the Siew Mai served in Dim Sum restaurant.
8. For steaming - Place it in a lined Dim Sum bamboo basket. Brush the top with some sesame oil, cover and steam in a hot steamer for 8 minutes.
|This batch was made using 100g prawn and 100g minced meat. |
The modified ratio that I shared in this blog taste better than this.
9. Serve warm.
|When my son bring this to school to eat during recess time, he always bring back the empty food container and says 'Thanks mom, the siew mai is very yummy!'|
That's my greatest motivation to continue my venture in the kitchen ;)
Some feedback from those who have tried this recipe:
|By Eelynn Lim|
|By Adeline Song Jun Ling|
|By Choi Fong|
|By Choi Fong|