Tantalising Siu Mai

25-30
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 25-30 servings
OK
  • FILLING

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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