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
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
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.
