vrijdag 22 november 2013

Shumai/Siumai (Pork & Prawns Dumplings) (Kopie)

180g lean pork (minced)
200g raw prawns, peeled, deveined (coarsely chopped)
2 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp sesame oil
½ tsp white pepper
1 tsp corn starch
1½ tsp carrots (finely chopped)
20-25 sheets round wonton wrappers
a pinch of salt

1. Shell and devein the prawns. Transfer into a deep bowl, mix 1 tbsp of salt and use your hand to blend and lightly massage the prawns. Rinse under cold running water. Pat dry with kitchen towels.

2. In a food processor or by hand, coarsely chop the prawns. Transfer into a mixing bowl. Add in pork, soya sauce, oyster sauce, sesame oil, white pepper, and corn starch. Mix it thoroughly.

3. To assemble the Shumai - put a sheet of wonton wrapper on your palm. Place 1 full tablespoon of filling in the center of the wrapper. Gather the edges of the wrapper around the filling and gently pleat so that it forms a basket shape, with the top of the filling exposed. Lightly tap the dumpling’s bottom to flatten so that it can stand upright. Garnish some chopped carrots on the top. Repeat for the rest.

4. Lay a sheet of parchment paper at the bottom of a bamboo steamer for easy removal of Shumai when cooked. Arrange Shumai, leaving some spaces in between to avoid sticking.

5. Bring water to a boil over high heat in a saucepan that is big enough for the bamboo steamer to sit on. Cover and steam for 10 minutes. Remove from heat and serve warm.

Note: Shao Mai can be prepared ahead and is suitable for freezing. Give an extra 2-3 minutes if steam frozen Shao Mai.


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