Decided to make Siew Mai for lunch today. I had marinated the fillings yesterday night for it to have the full flavour.
200g round wanton skin
430g minced meat
4-5 stalks of spring onions, chopped finely
8 water chestnuts, chopped finely
1 carrot, chopped finely
6 chinese mushrooms, soften and chopped finely
2 tsp rice wine
2 tsp sesame oil
1 tsp corrainder powder
2 & 1/2 tbsp light soy sauce
Dash of pepper
2 tsp cornflour
1. Combine all fillings with seasonings and mix well. Leave covered in the fridge to season overnight.
2. To wrap the Siew Mai, take a piece of wanton skin and place in your palm. The side with more flour should be facing up. Place 1 tbsp of fillings in the centre of the skin. Wet the edge of the skin with water (to help it stick).
3. Put the wanton skin and fillings onto the right hand. Close the opened wanton skin and fold up the edge by gently grabbing the filings and moving your fingers upwards towards the edge of the skin (like closing a wide opened rose). At the same time, use your left thumb to flatten the fillings down as your right hand round up the skin around the fillings. Your right thumb and index finger should be forming a circle around the Siew Mai, all 3 other fingers wrapping around the Siew Mai. Apply more water to the outside of the skin, if necessary, to stick the skin together.
4. Place the Siew Mai on a greased steamer and steam for 12 minutes. Serve hot.
- Use meat with some fats. Lean meat will not be nice for Siew Mai.
- The Siew Mai will taste even better with prawns. I usually prefer prawns to be cut in small pieces instead of minced to give it more texture. If you do use prawn meat, reduce the amount of minced meat.
- You can garnish the top with a little cooked salted egg yolk.