Thursday, 9 June 2011

PauPau Steam Siew Mai

Siew Mai also called pork dumpling is served in the dim sum. I prefer non oily meat for siew mai, so every times I dine in for dim sum, I will filtered out the oily portion. This time I am going to make siew mai (non oily meat) which suit my appetite.

Minced pork (non oily part)
Sliced crabmeat stick 
Shitake mushroom
Shredded carrot
1 small egg
Square egg skin (wantan skins)

Ingredients: (For seasoning the minced pork)
Soy sauce (to taste)
1 teaspoon sesame oil
2 teaspoon corn flour
1/2 teaspoon pepper powder

Mix well the minced pork, crabmeat slices and chopped mushroom with the seasoning. (Again, I will to seasoned it for a day ahead.)
Add in the egg into the pork mixture and mix it evenly.
Then, place a tablespoon of the pork mixture at the center of the wantan skin. Enclose filling with the wantan skin and flatten base of each siew mai.
Add sliced of crabmeat stick on top of the siew mai.
Space siew mai on plate or rack.
Steam siew mai over boiling water for about 15mins or until cooked.

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