Wednesday, October 19, 2011

Shu Mai Dim Sum - Siomay

Shu Mai Dumpling - Siomay

Dumpling filling

1 package wonton wrapper
1/2 kg ground pork
1/2 kg shrimp , deveined and finely chopped
200 gr tapioca
2 green onion, white part only
2 eggs white
1 shallot, chopped
2 cloves garlic, grated
11/2 tablespoons sugar
1/2 cup Jicama or fresh water chestnut, chopped
1 tablespoon sesame oil
1 teaspoon white pepper
1 tablespoon kosher salt
1 carrot grated


Combine all ingredients except for the wrapper, mixing well.
Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Gather up the sides and squeezing it to form ripples, leaving the center open  leaving the filling exposed on top. Garnish with grated carrots on top. Repeat with the rest of the wrappers.

Line bamboo steamer with parchment paper or banana leaves and steam for about 10 - 12  minutes or until filling is firm to the touch. 
Served with spicy sweet and sour sauce.

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