I was totally hooked when i made the gyoza the other day. Making little dim sums has combined two of my favourite hobbies, cooking and crafting together. It is so therapeutic and relaxing!!! The first on my to-make-dim-sum list is my favourite dim sum of all time, Siew Mai!!! I absolutely love the succulent, juicy and flavourful pork and prawn in every little bite! Unfortunately, the only time i get to eat good ones is in expensive restaurants. The usual one you get, is stale and hard, and taste weird with some mystery meat wrapped in it. I am soooooooo happy to be able to make them now! They taste just like the ones in the restaurants, it gives me so much fun making them, and i get to eat them! Now you can understand my excitement in this post!
Ingredients: (Makes about 20)
- 250g minced pork
- 200g large prawns, roughly chopped in big chunks
- Spring onions, chopped
- Shitake mushrooms, chopped (optional, Ben hates them so i omitted it)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- Dash of pepper
- 1 heaped tbsp corn flour
- Fish roe/tobiko (I replaced with chopped carrots)
- Mix all the ingredients in a mixing bowl.
- Wrap about 1 tbsp of fillings in 1 round wanton pastry. (you may refer to youtube videos on how to wrap them)
- Top siew mai with fish roe/carrots.
- Place siew mai on a sheet of baking paper brushed with oil. Brush the top with oil.
- Steam siew mai on high heat over boiling water for about 8 minutes until cooked.