Having dim sum at least once a week is a must of my family. My first attempt of Hong Kong Style~Siu Mai is prepared to show support for May's dim sum month. Let's yum cha! :)
Pork & Shrimp Siu Mai (Chinese Dumpling)
(Recipe reference : May@厨苑食谱 with some minor changes)
Makes: 13 pieces
150g ground meat
120g shrimp, coarsely chopped
2 dried mushroom, chopped
40g corn kernel
2 shallot, minced
1 tsp sesame oil
1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
13 pcs wonton wrapper
Some chopped carrot and dried mushroom
- Using hand or chopstick to mix all the ingredients (except sesame oil) until it get sticky. Chill for 20-30 minutes.
- To wrap, place a wonton wrapper on your palm, put 1 tablespoon filling in the center, gather up the sides and leave the center open.
- Garnish the top with some chopped carrot and mushroom.
- Steam for 7-10 minutes.
This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.
Thank you Veronica @Minty's Kitchen for nominating my blog for this award.
It is my great honour to share this award to
all the lovely blogger friends!