燒賣 - Siu Mai

These small steamed dumplings with pork inside a thin wheat flour wrapper are usually topped off with crab roe and mushroom. The delectable little bites are typically steamed but you can also opt to fry them if you're so inclined. As with most dim sum or dumplings, you can be creative with the filling - for this recipe, you can add Chinese mushrooms if you like as well.

Yield:

Makes 20

Ingredients

1. 20 wonton wrappers
2. 1/4 pound of ground pork
3. 18 medium sized tiger shrimp
4. 2 stalks green onions, chopped finely
5. 4 cloves garlic, minced
6. 4 water chestnuts, chopped finely
7. .
8. For the marinade:
9. ==============
10. 2 tbsps light soy sauce
11. 1 tsp sesame oil
12. 2 tsps Chinese Shaoxing Wine (Chinese Rice Wine)
13. 2 tsps sugar
14. 1 tsp Mirin
15. 2 tsps corn starch

Directions

1. First, chop the pork and shrimp together until well mixed. Next, add the green onions, water chestnuts and garlic to the mixture and mix well. Marinade with the ingredients listed above. You may also add ginger juice if you like. Add the corn starch and mix well. Now, you're ready to wrap the dumplings.
2. Next, working with one siu mai at a time, spoon about 1 tsp of the filling onto the middle of the wrapper, keeping it 'tall' i.e. don't flatten it. Brush the edges of the wrapper with water and simply gather the wrappers up, folding wherenever needed. Allow the filling to 'pop' up on top of the wrapper. While working with each siu mai, be sure to keep a damp paper towel on top of the rest of the wonton wrappers to avoid them from drying out.
3. Prepare a bamboo steamer with some parchment paper or foil. Place the wrapped dumplings on top and steam over high heat for about 10-15 minutes. Before steaming, you can add ssprinkle some mashed up salted egg yolk for some colour if you wish. Serve hot. These will be perfect with some sweet chilli sauce or simply on its' own.

Notes