Guest 'Chef' #1: Simple Siew Mai

Siew Mai is a Must Eat when we go for Dim Sum. I have never thought of making Siew Mais before as they seem so delicate and quite difficult to make. I remember watching the Dim Sum episode in MasterChef Australia where the contestants flew to Hong Kong. One of their items was making Siew Mai, and they struggled quite a lot + their Siew Mai didn't look like Siew Mai. My boyfriend found a really simple and quick Siew Mai recipe yesterday and in less than 1/2 hour the Siew Mais were ready. They may not look as pretty as the ones in the restaurant by they were delicious! Not so difficult after all *grins*

Siew Mai (according to the boyfriend)

makes ~30

Ingredients (only a rough estimate)

Wanton Skin

500gm Mince pork

200gm Prawns, diced

+/- 3 Water Chestnuts, minced with excess water squeezed out

1 Egg, beaten [egg wash]

1/2 Carrot, diced [topping - alternatively you can use salted egg or fish roe]

Seasoning: (to taste)

Light Soy Sauce

Sesame Oil

Oyster Sauce

Pepper

Salt

1 Egg white

1 tbsp Tapioca/Corn flour 

Methods:

1.  Combine mince pork, prawns, water chestnut and seasoning. Mix well with chopsticks (use a pair of chopsticks and mix the meat in a uni-direction or use a mixer with paddle attachment), until the meat becomes sticky.

2. Brush one side of each wanton skin with egg wash

3. Place 1 tbspn of the filling onto the center of each wanton skin

4. Fold the skin such that the sides are nicely pleated and only the top of the filling can be seen. Sprinkle with chopped carrots

5. Place Siew Mai on a plate lined with parchment/baking paper. Put in steamer and steam for 10 minutes or until thoroughly cooked.

6. You can freeze the remaining uncooked siew mai for a few months, and just steam them for longer (15-20 minutes without thawing) next time.

uncooked Siew Mais

Siew Mais before steaming. Place on a piece of parchment paper.

After 10 minutes~ Tadaa~!

Really loved them! Will definitely bug my bf to make them again! 

Hope you will like them too :)