Saturday, August 24, 2013

Pork and Shrimp Siew Mai (Dumplings)

This is authentic Chinese flavor pork and shrimp siew mai (dumplings). Packed meaty filling in silky wonton wrappers, dumplings are a staple order from any Chinese restaurant and are eaten as a snack, a side dish or even as the main dish. Extend the serving by eating it with flavorful yang chow fried rice.

Siew Mai filling:
  • Ground pork
  • Small shrimps
  • Small knob of ginger (grated)
  • Spring onions (sliced)
  • A tsp of sesame oil
  • A tsp of soy sauce
  • A tsp of cornstarch
  • Egg white to bind
  • Salt and pepper
*Wonton wrappers (preferably round but if you get a square shaped, just round of the corners by cutting them with a scissor -cut by batches so you save time.). 

1. Combine above ingredients

2. Using your hand, tuck a wonton wrapper and spoon filling in each

3. Tap the bottom of the wonton wrapper on a flat surface to get even bottoms so they stand when they cook.

4. If you have a bamboo steamer or any other steaming device, that's great. You can easily cook the whole batch. In my case I had none so I made my own using a strainer placed on top of a pot half-filled w/ water. Line cabbages on the bottom to prevent the wrapper from sticking onto it. Cover the pot with a lid to steam the dumplings.

Yang Chow Fried Rice

  • Day old rice
  • small shrimp
  • diced onion
  • chopped garlic
  • chopped Chinese cabbage 
  • an egg
  • a dash of soy sauce
  • sliced scallions
1. In a pan, saute onions and garlic with a little oil.
2. Add in the shrimps to cook
3. Add one beaten egg and let it cook. Break it off in smaller pieces with a wooden spoon.
4. Add in the chopped Chinese cabbage and top with the rice. Cover and bring to a light steam.
5. Add a dash of soy sauce (less than a tsp) and a very light sprinkle of turmeric to color the rice a light shade of yellow. Mix everything together, kill the fire and top with sliced scallions. Cover again and let the residual heat soften the scallions.

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