Siew mai, or 烧卖(shao mai),is a type of traditional Chinese dumpling, originating from Hohhot, Inner Mongolia. Popular in Cantonese cuisine, it is usually served with har kow, another type of dim sum
Let's start cooking!
Step 1 - Marinate the prawns
- In a mixing bowl, marinate the prawn meat with 1 tsp salt for 5 minutes then wash away the salt under running water until the water runs clear.
- Place the prawn in a colander to drain away as much water as possible.
Step 2 - Mix the filling
- In a mixing bowl, combine the prawn meat, Chinese mushroom, pork belly, 1 tsp Shaoxing wine, ½ tsp sesame oil, ½ tsp caster sugar, 1 tsp oyster sauce, ¼ tsp cornstarch, ¼ tsp salt, and ¼ tsp white pepper and pound it on the plate repeatedly under it forms a firm mass, like meatloaf or a burger patty. Fatty cuts of meat make the dim sum more savoury and succulent –but are also much higher in calories!
Step 3 - Form the wontons
- Place 1 tsp of the filling on the wonton skin.
- Rotate the siew mai and squeeze it at the midsection.
- Press down the meat with a spoon or a bamboo paddle to level it.
- Flatten the base of the siew mai so that it can sit steadily on the steamer. Once you have folded the siew mai, store them in the fridge/freezer immediately for later or steam immediately, otherwise the skin will dry out, affecting the texture of the dumpling
Steam and Serve!
Place the siew maiin a bamboo steamer and steam over high heat with lid on for 10 minutes. Serve hot topped with a wolfberry.