Parsan Narang's Diary: Dumplings called 'Siu Mai'

Dear Friends,

One of the favourite recipe of dumplings loved by Malaysians and Singaporeans. I am sure many of you would love to taste it and it is not a difficult task in trying it out.

Called 'siu mai', these are open-wrapped steamed pork and prawn dumplings that can be found in all the dim sum restaurants in Malaysia and Singapore and across the world. They are sometimes made with a pork and mushroom filling and topped with a red wolfberry (otherwise known as goji berry - dried red raisins). However, my favourite has to be with the pork and prawn filling. The prawns are roughly diced so that when they are cooked you can detect a 'bite' from them.

This is another of my all-time favourite dim sum snacks and great to serve at a dinner party as a starter with some chilli or soy dipping sauces of your choice.

Recipe

Ingredients

For the pork and prawn filling

115g ground pork / 115g raw Tiger prawns,

Shelled, deveined and coarsely diced

1 large spring onion, finely chopped

1 tbsp freshly grated ginger

1 tbsp light soy sauce

1 tbsp Shaohsing wine or dry sherry

2 tsps cornflour

1 tsp toasted sesame oil

Pinch sea salt

Pinch freshly cracked black pepper

Goji berries (optional)

For the filling: mix the pork, prawns, onion, ginger, soy sauce rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.

For the dumplings: take one wonton wrapper and place two teaspoons of the filling in the center. Then, gather up the sides of the wrapper and mold it around the filling into a ball-like shape, leaving the center exposed. (Note: Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked.) Top each dumpling with a Goji berry, if using.

Oil the bottom of a steamer and line it with greaseproof or parchment paper. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for six to eight minutes, or until cooked.

Meanwhile, combine the chilli and soy sauce into a bowl. Serve alongside the dumplings.

For the dumplings

10 wonton wrappers (Recipe given below for homemade wonton wrappers)

Egg wash (optional)

Groundnut oil, for greasing

Wonton Wraps

Ingredients

1 egg

1/3 cup water

2 cups all-purpose flour

1/2 teaspoon salt

Add all ingredients to list

Directions

In a medium bowl, beat the egg. Mix in the water.

In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.

On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.

Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.

Sauce : chilli or soy dipping sauces