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Saturday, 30 January 2016

Homemade Pork & Prawn Siew Mai 自制烧卖~香港点心之一



Woke up at 6 o'clock on a Sunday morning, with my eyes half opened, I draft out this blog...because I knew there were some of my Facebook followers are waiting for my recipe. Hope they'll try it out and love it :)




This is a classic Hong Kong Dim Sum - Siew Mai. My version that I'm sharing here, I didn't follow the classic Siew Mai recipe because everyone in my family including me, we didn't like the siew mai served in Dim Sum restaurant. To me, those are too meaty. So when I make it at home, I opt for the more prawn version. YES, you heard me right, I used huge fresh prawn to make siew mai, not the tiny shrimps. So the texture is definitely 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 (Peeled, deveined, use a pair of scissors to cut into smaller chunks) 
虾 125克,清理干净,切小


(A) 

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

(B)

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

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Add (A) into prawn, mix well and set aside.
把(A)加入虾,搅拌均匀。

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. 
把(B)加入猪肉碎,用筷子以一个方向搅拌至起胶。

3. Mix all (A+B+C) until well combined. 
把所有材料混合,搅拌均匀。

4. Spoon the meat mixture onto a piece of wonton/ dumpling skin. Wrap up. 
把适量的馅料放在一片云吞皮上,包起。(请看下图)




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.
如果用黄色的圆形云吞皮,包 30克馅料。喜欢较小粒的可以包22克。

- 40g fillings for white shanghai dumpling skin 
如果用上海圆形的饺子皮,包40克






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. 
把包好的烧卖放在碟子或盒子里。建议在低下铺一层油纸/撒一些粉。




6. Repeat for the rest. 
继续把其余的馅料包完。

7. If making this for later use, cover the food container with a lid and store in the fridge or freezer. 
如果没立刻蒸,可以把烧卖存冰箱雪藏。




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.
涂上一层麻油,放进蒸笼。


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. 
蒸8分钟即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!






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


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