How to make pork siu mai|How to make siu mai wrapper

sui mai ,traditionally called shāomài is a flower shaped dumpling with an open top.I had these in Hongkong and the filling consisted of ground pork .The casing is thin and soft like wantons. They are popular in Chinese as well as in Japanese cuisine.I steamed these dumplings in a bamboo steamer purchased from Hongkong itself.Instead of ground meat you can also use ground shrimps and vegetables like mushrooms.I bought the ground pork from Godrej NatureBasket.The meat was fresh.In Hongkong the meat in cooked in Pork fat so it has more flavors .Readymade wrappers are not available in my locality ,so made the pork dumpling dough from scratch and flattened it to for siu mai wrappers.

Ingredient

Wrapper

1. 2 cups flour
2. 1 egg
3. 1 tsp salt
4. Warm water

Filling

• 250 gm pork meat
• 1/2 cup minced spring onion leaves
• carrot  grated 1/4 cup
• 2 tbsp garlic grated
• 1 tbsp ginger grated
• 1 tbsp Soy sauce
• 1 tbsp mirin
• 1 tbsp coarsely ground black pepper
• Green chillies 2 to 4 finely chopped
• Salt as per taste

Preparations

1. wash the meat.
2. Mix the ingredients of the filling together.
3. Make a tight dough by mixing followed by kneading the ingredients of the wrapper.
4. Make small balls.
5. Flatten the balls with a rolling pin to form a thin flatbread.
6. With the help of a round cookie cutter or a sharp round metal bowl cut out round disks.
7. Dust them with flour and keep aside.
8. Heat water in a pan and heat the water till it boils.Keep the bamboo steamer in the pan.
9. Make small balls of the fillings .
10. keep a ball on a disk and with the help of your fingers wrap the ball with the wrapper like the petals of the flower.
11. Flatten the meat filling with the help of fingers to form a flat top.
12. Steam for about 10 to 15 minutes.Serve with schezwan sauce .

Print

Pork sui mai

sui mai ,traditionally called shāomài is a flower shaped dumpling with an open top.I had these in Hongkong and the filling consisted of ground pork .The casing is thin and soft like wantons.

Course Side Dish, starter

Cuisine Chinese

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 4 persons

Author indrani

Ingredients

Wrapper

• 2 cups flour
• 1 egg
• 1 tsp salt
• Warm water

Filling

• 250 gm pork meat
• 1/2 cup minced spring onion leaves
• carrot  grated 1/4 cup
• 2 tbsp garlic grated
• 1 tbsp ginger grated
• 1 tbsp Soy sauce
• 1 tbsp mirin
• 1 tbsp coarsely ground black pepper
• Green chillies 2 to 4 finely chopped
• Salt as per taste

Instructions

1. wash the meat.
2. Mix the ingredients of the filling together.
3. Make a tight dough by mixing followed by kneading the ingredients of the wrapper.
4. Make small balls.
5. Flatten the balls with a rolling pin to form a thin flatbread.
6. With the help of a round cookie cutter or a sharp round metal bowl cut out round disks.
7. Dust them with flour and keep aside.
8. Heat water in a pan and heat the water till it boils.Keep the bamboo steamer in the pan.
9. Make small balls of the fillings .
10. keep a ball on a disk and with the help of your fingers wrap the ball with the wrapper like the petals of the flower.
11. Flatten the meat filling with the help of fingers to form a flat top.
12. Steam for about 10 to 15 minutes.
13. Serve with schezwan sauce .

The other versions of this recipe from the web

1. Siu Mai Dumplings With Pork and Shrimp

2. Steamed Chinese Dumplings Recipe

3. Best pork dimsum recipe

4. Steamed Pork and Mushroom “Siu Mai” Dumplings