Rose’s Kitchen

Seafood or Pork Shumai (Siew Mai)

shiu-mai

I always wanted to learn how to make Shumai (my favourite Dim Sum dish!) – I found one in “Joy of Cooking”:

Makes 32 dumplings

Put together into a large bowl and mix well:

  • 1 pound sea bass or other mild white fish fillets, finely chopped, or a combination of fish, shrimp, and scallops, finely chopped, or ground pork
  • 1 large egg
  • 2 tablespoons minced peeled fresh ginger (about a 2-inch piece)
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced scallion
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons rice wine vinegar
  • salt and Black Pepper to taste

Have ready:
32 round wonton wrappers

Place a wonton wrapper on a work surface and place 1 tablespoon filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, the filing should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 inch of water to a boil in a large pot, put the basket on top, cover, and cook 10 minutes, or until dumplings are cooked through. Remove to a plate and keep warm. Cook the remaining dumplings in the same way. Serve hot with:

  • Soy sauce
  • Thai Hot sauce
  • Chilli Sauce
Advertisements

March 18, 2008 Posted by | Asian Cuisine, Dim Sum | 4 Comments