Dim Sum Siew Mai
Siew mai is the first thing you grab off the dim sum trolley at yum cha restaurants. It’s a classic Chinese steamed dumpling that’s wrapped open-faced in wanton skin. Dim sum is also something you enjoy in a group setting with family and friends. I vividly remember my sunday afternoons in Chinese restaurants at Chinatown & Geylang district in Singapore and the yearly trips to Hong Kong is never complete without a trip to one of their Cha Chaan Teng. It’s all about ordering as many different types of dumplings you can, opening the steamy hot bamboo steamers and then stacking them up when you’re done eating.
This Siew Mai recipe is similar to these Classic Dumplings that I shared, containing both pork and prawn except napa cabbage. For an additional dose of vegetable, I added carrots for the you-know-health-factor : )
How do you wrap Siew Mai?
Don’t be daunted by the thought of stuffing and wrapping the Siew Mai. It may get tricky trying to hold a wanton skin in one hand while trying to stuff the filling with the other and then wrapping to form it’s shape but it’s fine if it is wonky and oddly shaped. The taste is what matters and with practice, the technique gets easier. The authentic way to wrap is with it’s “excess skin” tucked in so it forms a neat “box” shape but I like wrapping Siew Mais with some “skin” hanging out since my son loves eating steamed wanton skins. The technique used is to use your forefinger and thumb to form a “O” then use that as a “hole” which you stuff the filling. If you prefer a neatly shaped Siew Mai then fold down the excess skin and flatten the top of the filling. The base of each Siew Mai should be flat too so it’s easier to steam inside the steamer.
What do you need to make Siew Mai?
Square wanton wrappers
Minced Pork
Minced Prawn
Carrots diced finely
Salt & Pepper
Soy Sauce
Green Onions
Ingredients
1 packet of square wanton skins (20-25 wrappers)
350 grams minced pork
350 grams prawns. Peeled, deveined and chopped
2 tsp salt
3 tsp sugar
2 tbsp light soy sauce
1.5 tbsp rice vinegar for a baby friendly option (or use shaoxing wine)
3 tbsp green onions finely minced
Garnish
1 medium carrot, very finely chopped (you can also use fish roe)
Method
Marinating filling
In a bowl, add in all ingredients and mix using a spoon or your hands until it becomes unified
Cover the bowl and leave it to marinate in the refrigerator for 1-2 hours or overnight
Wrapping the Siew Mai
Taking a wanton wrapper and form an “O” with your forefinger and thumb.
With the “hole” formed through the “O”, insert 1-2 teaspoon of filling
Using a butter knife, smear more filling and level the top (ideally, the top and base should be flat)
Add a sprinkle of finely chopped carrots as garnish or fish roe as you wish
Steaming
Prepare a pot of boiling water
In a bamboo or electric steamer, line the base with cabbage or parchment paper
Gently lay each Siew Mai onto the cabbage leaf or parchment paper and cover the lid
Only place the bamboo steamer when pot of water is boiling and set the timer for 8-10 minutes
Serve while it’s hot and steamy!
