Learn to make Siew Mai, a Dim Sum classic filled with pork and shrimp is incredibly juicy and flavourful with Chef Trish Yee’s recipe!
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 12 mins Ready in : 52 mins Serves : 4pcs
- 4 pcs of Wonton Wrappers
- 100 g Pork Collar or Chicken Thigh, Minced
- 3 pcs Fresh Shrimp or Prawn, Shelled
- Few Sprinkles of Spring Onion
- 1 tsp Dried Shitake Mushroom, Chopped
- 1 tsp Water Chestnuts, chopped
- 1 tsp Hua Tiao Wine
- 1/2 tsp Sugar
- 1 tsp Corn Flour
- 1 tsp Garlic Oil
- 1/2 tsp Sesame Oil
- 1/2 tsp Chicken Seasoning Powder
- Dash of Pepper
- Scallop Slices
- Shell the prawns and devein prawns and place it in a bowl and marinate with ½ tsp of sugar. Mix well and allow it to marinate for a few minutes.
- In the meantime, soak the mushrooms in hot water until softened, then rinse. Remove stems from the shitake mushrooms, dice finely.
- Mix the marinade(hua tiao wine, sugar, corn flour, garlic oil, sesame oil, chicken seasoning powder, pepper) and marinate the minced meat.
- Add the mushrooms and garlic to the marinated meat.
- Add in corn flour and mix well. Slice each prawn into 2cm-wide pieces and add in the pork mixture.
- Place a tablespoon of the meat mixture in the middle of each wonton wrapper.
- Using a finger to dab water on the edges of each wrapper, then fold up the sides and gently pinch to create folds, leaving the top of the dumpling open.
- Place the wrapped dumplings in a bamboo steamer lined with a sheet of parchment paper.
- Gently press the sides of the siew mai to create a cube-like shape.
- Garnish with scallop slices. Steam for 12 minutes, then serve hot.