Anyone who knows me will tell you how much I adore dim sum. I think there is so much meaning to those 2 words - 点心 - which means, to touch the heart. If a table full of intricately handmade, mouthwatering morsels doesn't touch your heart, I don't know what will.
Now, Siew Mai 烧卖 is the quintessential dim sum item. I used to have dim sum for brunch almost every weekend - the highlight of every week! But of late, no such luck :( Somehow, my weekends are now filled with things that need to be done.
Today, I made some Siew Mai to pamper myself. They definitely pale in comparison to the ones you find at Cantonese restaurants, but they are good enough for me ... for now. And yes, I know I need to improve on my wrapping skills!
Since one is never enough, I made them in jumbo sizes ... because size does matter, where food is concerned! ;P
- 200g minced pork (which you can sub with chicken)
- 300g prawns (shelled, deveined and smashed into a gluey paste, using the back of a cleaver)
- spring onions
- some garlic
- diced chinese mushrooms (soaked and softened)
- 2 tbsp soy sauce
- splash of Huatiao wine
- splash of sesame oil
- dash of pepper
- 1 beaten egg (I only used about 1/3 of it to add moisture)
- dumpling wrappers (the thin, round ones)
- Tobiko for garnishing
1. Mix everything up, except the Tobiko. Using a 1-tbsp spoon, measure out meatballs of uniform size and place in centre of dumpling wrappers. Mine were all 1 heaped tbsp.
2. Wrap and press firmly around each Siew Mai.
3. Seal the top with some egg wash.
4. Place the Siew Mai onto a bamboo steamer (or a plate that has been lined with parchment paper). Spray water to moisten the skin.
5. Steam on high for about 8mins. Do not overcook, or the meat will be tough. Top each Siew Mai with Tobiko and serve immediately, with chilli sauce or mustard. And don't forget a pot of Chinese tea :)