Food & Wine

How to make Siew Mai for Dim Sum

Updated: 04 Mar 2009
Share this news?...Click box   Bookmark and Share


Popular Cantoonest Dim Sum, Siew Mai




1 tsp msg
1 tsp sherry
2 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp corn flour
1 tbsp ginger juice
1 small egg
½ tsp pepper
1 tbsp chopped spring onions
10 oz minced pork
½ lb prawns, shelled, deveined and cut
2 oz boiled pork fat, finely cubed
4 tbsp boiled bamboo shoots, chopped finely
4 oz square egg skins (wantan skins), obtainable from local markets



- - Cut off the four corners of the egg skins.

- - Place a tablespoon of the meat mixture in the center of each skin.

- - Enclose filling with egg skin, so that the top filling is seen.

- - Flatten base of each siew mai;
- - Brush steamer rack with oil. Space siew mai on rack;
- - Steam over rapidly boiling water for 5 to 7 minutes or till cooked;
- - Serve hot with chili sauce and mustard.


Share this news?...Click box   Bookmark and Share
Comments Area ( Total Comments: 0 )

You are now in Menus & Dishes