Siu Mai
An all time yum cha favourite
Ingredients
- 400 g fatty pork mince (don’t use lean)
- 250 g prawns, peeled, deveined & diced
- 4 dried shiitake mushrooms, hydrated and diced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tsp pepper
- 2 tsp sesame oil
- Wonton wrappers
- Salt to taste
- Tobiko/caviar to garnish
Instructions
- In a bowl, combine all the ingredients except the wonton wrappers and caviar.
- Make a 👌 with your fingers and place a wonton wrapper on top. Spoon in a generous amount of mixture on top of the wrapper and with a spoon, gentle push the mixture and let the wonton wrapper sink inbetween your fingers. Use water and brush it against the wrapper to hold down any excess flaps. Repeat to use up all the mixture
- You have 2 options: top your siu mais with tobiko/caviar now and steam or after they are done steaming.
- Steam the siu mai for 8-10 minutes or until the mixture is cooked through. Serve with chilli oil