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Receta Dim Sum (dumplings) - Siew Mai
by Padma Priya Manikam

Dim Sum (dumplings) - Siew Mai

This recipe is adapted from a British food programme, "Ching's Kitchen". Chef Ching shows how easy it can be to make dim sums at home and I'm glad I tried it. These dumplings can be steamed, boiled or fried.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: China Chinese
Tiempo para Cocinar: Raciónes: 24 pieces

Va Bien Con: sweet thai chilli sauce, soy sauce dip

Ingredientes

  • Wantan sheets (available at Asian stores)
  • 200gm prawns - shelled, deveined and chopped
  • 250gm chicken breast - minced or chopped
  • 30g shitaki mushroom (optional) - soaked in boiling water and diced.
  • 1 stalk spring onion - finely chopped
  • 1 stalk coriander leaves - finely chopped
  • Salt & Pepper
  • 2 inch ginger - finely minced
  • 1 tbsp sesame oil
  • 1 tsp soy sauce
  • 1 tbsp corn flour
  • 1 red chilly - deseeded and finely chopped
  • 2 inch carrots (optional) - finely chopped
  • Little oil for greasing
  • Water (to close wantans if frying)

Direcciones

  1. Put all items excluding the wantan sheets in a bowl and mix well.
  2. Keep it in the fridge for 15 minutes or more.
  3. Then take a teaspoon and scoop the filling into the wantan sheets and form any shape you like.
  4. If you wish to fry, just wet the ends of the wantan sheets and close before frying.
  5. If steaming, grease the plate slightly to avoid the dim sums from sticking on to it and steam for about 15-20 minutes.
  6. Once done, serve with a sweet chilli sauce and enjoy.