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Siew Mai

Siew Mai

Recipe by Trish yee
Step into the heart of our kitchen and allow us to share the enchanting tale of Siew Mai, a beloved dim sum treasure that's more than just a dish – it's a celebration of flavors and connection. Imagine delicate dumpling wrappers cradling a harmonious blend of tender pork, succulent shrimp, and a symphony of seasonings that dance on your palate.
Crafting Siew Mai is a journey that transcends the culinary – it's a homage to tradition and a testament to the bonds we share. With every pinch and fold, we honor generations of expertise and the art of handcrafted delicacies. As these dumplings steam, the air fills with a melody of anticipation, reminiscent of gatherings where stories flow as freely as tea.
Each bite of Siew Mai is an invitation to join in the narrative of our culinary legacy. Just as we've woven memories into every fold, we invite you to create your own stories around these delectable treats. Share them with friends, celebrate with family, and make room at your table for the rich heritage these dumplings embody.
Savor the flavors, cherish the moments, and let our Siew Mai recipe be the thread that connects our kitchen to yours. In every bite, in every shared smile, you're not just tasting a dish – you're embracing a tradition and becoming part of a narrative that spans time and taste.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Snack
Cuisine Chinese

Ingredients
  

Mains:

  • 16 Wonton Wrappers
  • 300 gm minced chicken
  • 3-4 Prawns deshelled & chopped
  • 1 tsp Spring Onion
  • 1 pc Shiitake mushroom rehydrated & chopped
  • 1 pc Water Chestnut chopped

Meat Marinade:

  • Hua Tiao Wine Optional
  • 1 tsp Sugar
  • 1 tsp Cornflour
  • 1 tsp Sesame Oil
  • Pinch of Chicken Stock
  • Pinch of White Pepper

Garnish (optional)

  • 3 - 4 tsp Tobiko

Instructions
 

  • In a large bowl, mix all your ingredients (except for the wanton wrappers) and let it sit for 10 minutes to marinade.
  • When ready, place a tbsp or so in each wrapper while folding the (pleating) edges to form the a cube like structure.
  • You may also use a little water (with cornflour) as glue to seal the siew mai.
  • Place the wrapped dumpling in a parchment lined container and steam for about 12 minutes.
  • Towards the end of the steam cycle, you may add your tobiko for garnishing.
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