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.