China
Siu Mai
Open dumplings – the dim sum evergreen
Siu mai are open-topped dumplings with a filling of minced pork and prawns, crowned with a dot of fish roe or carrot. They are among Canton's most-ordered dim sum classics.
The thin yellow wrapper holds the juicy filling like a little basket. Steamed in a bamboo basket, eaten in one bite – a small joy.
Ingredients
- Wonton/siu mai wrappers20
- Minced pork250 g
- Prawns, chopped150 g
- Shiitake, fine3
- Soy sauce & sesame oil1 tbsp each
- Ginger & sugarsome of each
- Cornstarch1 tbsp
★ = available authentic in the Asia Boutique
Preparation
Mix pork, prawns, shiitake, soy sauce, sesame oil, ginger and starch into a filling.
Place a wrapper in your hand, add filling on top.
Wrap the dough loosely around the filling, leaving the top open and flattening the base.
Garnish the top with a little carrot or roe.
Steam in a bamboo basket for 8–10 min, serve hot.
Make it original
Thin wrappers, dried shiitake and sesame oil are the base. Available in the Asia Boutique.