This is probably one of the most popular types of Chinese dumplings. If you look up the correct spelling for this dish, you’ll get 10 different ways to say it…siu mai, shaomai, shui mai, seiw mai, shui mei, shao mai, and so on and so forth. But no matter how you say the name, the dish is great! Follow this recipe and you’ll end up with some great tasting light and tender siomai!
Ingredients:
- 1 lb prawn, shelled and deveined
- 1 lb ground pork
- 5 pcs dried shiitake mushrooms, soaked in water
- 2 tbsp carrots, finely grated
- 2 tbsp spring onion, finely chopped
- 2 tbsp light soy sauce
- 2 tsp dry sherry
- 2 tsp sesame oil
- 2 tsp sugar
- 1/2 tsp white pepper
- 3 cloves garlic, grated
- 1 tbsp ginger, finely grated
- 1 tbsp cornstarch
- Wonton skin
- Chives
Directions:
- Put the shrimp in the processor and pulse them until they’re coarsely chopped.
- Add the rest of the ingredients. Pulse until combined.
- Transfer into a bowl.
- Place your wonton skin on a flat surface and add about 2 tsp of the filling in the center.
- Gather the edges of the wrapper around the filling and press gently to seal.
- Then gently tie the top with a piece of chive.
- Repeat this process until you finish all the fillings.
- Place in a steamer lined with banana leaves or wax paper sprayed with oil.
- Steam for 25 minutes or until the fillings is cooked through.
- Serve with soy sauce mix with lemon and pepper flakes. You can also use Japanese yuzu sauce.
- Enjoy!
Note:
You can use shrimp instead of prawn if you prefer. And if dried mushroom is not available, you can use bella or button mushrooms. Using a food processor is so much easier than doing it by hand, (chopping, mixing). It saves you a lot of time using it!
