Scallop and Pork Siu Mai
Siu Mai are steamed round wontons filled with lots of pork and usually prawns. They are one of the most commonly seen dim sum (yum cha) dishes, through out the world. They are very gnawish, and though they look impressive they can be prepared with ease. You can prepare far more than you need, freeze them and cook them directly from the freezer when you are ready.
Portions: 36 Siu Mai
Preparation: 20 minutes
Cooking: 10 minutes
Siu Mai Filling
- 300g scallops (without roes), roughly chopped
- 300g minced pork
- 12 shitake mushrooms, reconstituted in boiling water, then finely sliced
- 1 garlic clove, finely chopped
- 2 tsp ginger, peeled and finely sliced
- 1 spring onion, finely chopped
- 1 tbsp cornflour
- 1 tsp sugar
- 1 1/2 tbp sesame oil
- 1 1/2 tbsp shaohsing wine or dry sherry
- 2 tbsp soy sauce
- pinch salt
- pinch pepper
- 36 round wonton skins
- soy sauce
- Chile oil
- Siu Mai Filling: Place all the ingredients in a food processor and blend them briefly, until well combined or place them in a bowl and beat them well so that they are combined. Cover the mixture and refrigerate until ready to use.
- Siu Mai: Lay the wonton skins out on a work surface. Place a spoonful of the filling in the centre of each wonton. Bring the sides of the wontons around the filling and pleat it. Flatten the top of the filling with a spoon so that it is level with the skin. Place them on a tray or container in a single layer, cover and refrigerate or freeze until ready to use.
- To Cook: Bring some water in the base of a steamer or wok with a bamboo steaming basket. Place some "Siu Mai" on a plate and place them in the top section of a steamer or in a bamboo steamer. Steam them for around 10 minutes or 15-20 minutes if frozen. Remove them from the steamer and serve or serve them directly from the steaming basket.
- To Serve: Serve the Siu Mai with soy sauce and chili oil.