Sunday, April 27, 2008

Siew Mai

My family back home love having dim sum breakfast on Sunday but we can't do it here because we have to go all the way down to Philly if want to have some and Philly is about an hour drive from home. So the best thing to do is to make it myself. It much healthier and is not too difficult to make either.

Ingredients :

300 grm of ground meat (pork or chicken)
200 grm of shrimp (roughly chopped)
5 water chestnuts (diced small)
3 dry shitake mushroom (soak still soft and diced small)
2 stalk of spring onions - finely chopped
1 stalk of coriander (optional) - finely chopped
1 egg white
2 tsp of corn starch
1 tbsp of oyster sauce
1 tbsp of soy sauce
1/2 tsp of sesame oil
salt and pepper to taste

Some wanton wrappers
some green peas or carrot cubes (for garnish)

1) Combine all the ingredients together except for the wanton wrapper and mix well. Set it aside in the fridge for 30 minutes.
2) Trim the wanton into round shape.
3) Put one teaspoon of filling in the center of the wrapper and press the wrapper up around the filling so that it almost meet at the top. Make sure the bottom is flat.
4) Press a green pea or a carrot cube into the top. Arrange the siew mai in a grease plate and steam over high heat for 10 - 15 minutes.
5) Serve warm with chili sauce.


Cat Cat said...

Those siew mai looks so good... Wish I could cook like you. Ah, when can I have the opportunity to taste your cookings..???
Gotta pay you a visit soon.

Rita Ho said...

I totally agree with Cath. Those siew mai looks really good! How many does your recipe yield, Gert?

Zue Murphy said...

Gert, what is the brownish thing you sprinkle around the pea? This dish look delicious and healthier. I like coriander seed but never try to cook anything with coriander stalk.How is it taste like?

Anonymous said...

Yummm looks delicious. I've yet to find descent dim sum here in NYC, so I may have to try this for myself.

tigerfish said...

Yummy! Feeling like popping a few into my mouth now :P

Unknown said...

oh goshhh i never did siu mai myself...there are yum cha joint right opposite my flat and cheap version of siu mais everywhere, including the microwavable ones...but i'd love to be able to create these babies myself. these must be yummy! hihihi

Sweet Jasmine said...

Very nicely wrapped siew mai.....healthy too if we can make our own...the ones in shops use a lot of pork fat in the meat which is not that healthy.....

Susan @ SGCC said...

These look lovely! I've been looking for a good recipe for siew mai!

vock said...

hey, i been visiting ur blog for some time, hehe, but yet have not try any of the recipe yet, however, i will try soon cause bz with those uni asignment and classes.. keep it up.. love ya :)

Anonymous said...

I live an hour away from Philly too, exactly north of Philly in A/town. Where do you live? I love your butter cake recipe. Tried it so many times. Sometimes it came out perfect, fluffly and moist, other time it came out dense, still trying to figure out what's wrong. Eveything's at room temperature. Mixing time is always the same.

Beachlover said...

What a nice shumai you make!!.I see Food Network yesterday,Bobby Flay challenge a Korean lady dumpling/gyoza/shumai who have a restaurant in Red Hook,Brooklyn.At last Bobby Flay lost!! should challange Bobby Flay too!!lol!.Mana tau I can see you in Food Network soon!!

Anonymous said...

Wld love to give this a try. When you say grease a plate, do we grease it with oil? Sorry I'm new to cooking & baking :-)

ICook4Fun said...

Cat, this siew mai is very easy to make. You can make some for yourself and the girls :) So when are you coming here?

Rita, this recipe yield about 25 but it all depend on the size of the siew mai too :)

Marc, thanks for stopping by. Actually there are a lot of good dim sum place in NYC. Here in Philly I can only find 2 restaurant serving them :)

Tigerfish, you are most welcome to have some of mine :)

Rita, is easy to get good dim sum in Hong Kong so it save you the hassle of making it :)

Jasmine, you are right. I am actually not keen of the siew mai sold outside because they used a lot of fatty pork.

Sticky, thanks for stopping by.
Vanessa, thanks for support. Went to you blog but it pass words protected.

Emily, thanks for your support. I live in Chester county which is not too far from you. About your butter cake sometime it might be the way you mix it or even the size of the eggs,the flour might be too dry or moist or oven temperature. It happen to me sometimes too :)

Lesley, I am not up to the standard yet lah :) How to compete with the great Bobby Flay.

Joanna, I just used some cooking oil to grease the dish.

Anonymous said...

Looking at these siu mais making me slaver.Poor me:(.I bought a packet (frozen) from the chinese grocery. The label says dim sum har kau and sui mai but no idea what it was I ate.Some places serve good dim sum but the best is still home made.

Big Boys Oven said...

oh I oledi pengsan now! this my favorite food!it's my vitamin! you so bad for now, but you will be my goddess if I get this to eat! lol!

GFAD said...

Hi Gert. Hope you don't mind if I link your Tiramisu post in my blog. I followed your recipe in making the tiramisu as yours did not use raw eggs and it looked splendid! But I modified it slightly by adding gelatin as I wasn't confident it wouldn't collapse!! :D


ICook4Fun said...

Lee, I tried those frozen siew mai before and they are tasteless :(

BBO, I still think Malaysia dim sum are the best :)

Ka..t, go ahead and link.

Anonymous said...

WOW!! Siew Mai. Thanks for the recipe