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 Time30minutes
Cook Time15minutes
Total Time45minutes
Servings4persons
Authorindrani
Ingredients
Wrapper
2cupsflour
1egg
1tspsalt
Warm water
Filling
250gm pork meat
1/2cupminced spring onion leaves
carrot grated 1/4 cup
2tbspgarlic grated
1tbspginger grated
1tbspSoy sauce
1tbspmirin
1tbspcoarsely ground black pepper
Green chillies 2 to 4 finely chopped
Salt as per taste
Instructions
wash the meat.
Mix the ingredients of the filling together.
Make a tight dough by mixing followed by kneading the ingredients of the wrapper.
Make small balls.
Flatten the balls with a rolling pin to form a thin flatbread.
With the help of a round cookie cutter or a sharp round metal bowl cut out round disks.
Dust them with flour and keep aside.
Heat water in a pan and heat the water till it boils.Keep the bamboo steamer in the pan.
Make small balls of the fillings .
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.
Flatten the meat filling with the help of fingers to form a flat top.