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Steamed pork, prawn and shiitake Siu Mai

By February 05, 2019 , ,

I love dim sum type dishes, nothing better than heading out with friends and picking lots of dishes to share. It took me a while to get the hang of making these, especially trying to fill and shape them exactly like you see in restaurants.There were many misshapen efforts before they vaguely resembled proper ones. 

For this dish you will need a steamer or steamer basket. Chinese steamer baskets are easily found online or in Chinese supermarkets. All you need to do is to ensure you have a good amount of water in a pan, set the steamer above the pan on the lip, and ensure that the water does not touch the basket. The water must be on a rolling simmer and not boiling. 

10 dried shiitake rehydrated and finely chopped
200g pork belly minced
100g rose prawns
50g carrot finely diced
50ml soy sauce
20ml shaoxing rice wine ( if you can't get this then use a dry sherry)
2 cloves garlic finely grated
10g fresh ginger finely chopped
4 scallions finely chopped
10g corn flour
5ml sesame oil

1 pack won ton wrappers

Mix all ingredients (but not the won ton wrappers) together until it is well combined
Form a circle with your thumb and forefinger and place the won ton wrapper on top with the middle pushed down slightly
Place a teaspoonful of pork and prawn mix in the middle and then push down until you have a cup shape
Before placing in the steamer ensure you place non stick parchment in the steamer to prevent the won ton sticking to it, you may need to make small holes in it to ensure the steam gets through, or try and get steamer parchment which will already have perforations
If using metal steamer, oil the basket beforehand
Place in the steamer and steam for 15 - 20 minutes, if your steamer has a temp setting, then 110c for 15 minutes

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