Wednesday, 12 August 2015

猪肉烧卖 ~ Pork “ Siu Mai ” / Steamed Pork Dumpling



云吞皮 适量

500g  猪肉碎
1 青葱 切碎
2  香菇 (浸软,切碎
2 马蹄 切碎

1汤匙  生抽
半汤匙  蚝油
1茶匙 白糖
1茶匙 幼盐
1汤匙  木薯粉

1. 将馅料拌匀,加入调味料,以同样一方向搅至起胶。放入冰箱冷藏大约一小时。

2. 将馅料约1/2汤匙放入云吞皮中央,将边折在一起,上端开口,底弄平,在顶端放红萝卜碎做装饰。

3. 涂少许油在蒸盘,再把烧卖分开排列在蒸盘里,大火蒸 8 ~ 12分钟即可趁热吃。

Pork Siu Mai / Steamed Pork Dumpling

wonton skins

Filling :
500g ground pork with fats
1 stalk spring onion ( chopped )
2 pcs dried mushroom (soak to soft and cut finely )
2 water chestnuts ( chopped )

Seasonings :
1tbsp light soy sauce
1/2tbsp oyster sauce
1tsp sugar
1tsp salt
1tbsp tapioca flour
sesame oil and pepper to taste

Method :
1. Mix all ingredients and seasoning together. Stir mixture in one direction till sticky with a pair of chopsticks. Then refrigerate for an hour.

2. To wrap , place a wonton wrapper on your palm . Put about 1/2 tablespoon of filling in the middle of the skin. Gather up the sides and leave the center open . Garnish the top with some chopped carrot

3. Brush some oil at the tray and arrange siu mai in a single layer on a tray. Steam over boiling water at high heat for 8 ~ 12 mins till cooked and serve immediately.


This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion of XuanHom's Mum Kitchen Diary and hosted by May ( 厨苑食谱 )