Tantalising Siu Mai
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Recipe: #29390
April 21, 2018
Categories: Snacks, Shellfish, Shrimp, Alcohol, Vegetables, Carrot, Appetizers, Chinese, Entertaining, Game/Sports Day, Ladies Luncheon, Steam, Wine more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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- FILLING
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Nutritional
- Serving Size: 1 (26.2 g)
- Calories 49.6
- Total Fat - 1.4 g
- Saturated Fat - 0.3 g
- Cholesterol - 10 mg
- Sodium - 197 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 0.4 g
- Sugars - 0.1 g
- Protein - 2.2 g
- Calcium - 10.3 mg
- Iron - 0.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step 1
Squeeze excess water from mushrooms and discard stems and chop rest finely and put all the filling ingredients in a big bowl and mix well - Dim sum chefs tend to stir the mixture in one direction 20 times.
Step 2
Cover with cling wrap and refrigerate for 20 minutes to marinate and set.
Step 3
To make the dumplings, place a teaspoon of filling in the centre of each wonton wrapper and then bring up the sides and gently squeeze to hold the filling.
Step 4
Smooth the filling on top with a knife and tap bottom gently on work bench so that it will stand upright in the steaming process.
Step 5
Add a pinch of carrot on top of the filling and set aside.
Step 6
To cook the dumplings, line a bamboo steamer with non-stick paper and make a few tiny slits for steam to rise through.
Step 7
Alternatively brush steamer lightly with oil.
Step 8
Steam dumpling in batches, for 8 to 10 minutes or until cooked through and serve at once.
Tips & Variations
No special items needed.
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