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Homemade Siu Mai and Fried Wantan
Ingredients A ( Meat paste):
400g minced pork shoulder
40g pork fat minced
200 g diced white shrimp
400g minced pork shoulder
40g pork fat minced
200 g diced white shrimp
Ingredients B (aromatics)
35 grams mince shallots
10 grams minced ginger.
35 grams mince shallots
10 grams minced ginger.
Ingredient C Seasoning
1/2 tsp pepper
1 tablespoon sugar
1 teaspoon salt
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
1/2 tsp pepper
1 tablespoon sugar
1 teaspoon salt
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
Ingredient D- Others
30 g potato flour ( you may also use corn flour)
1/4 mince fresh carrots
30 g potato flour ( you may also use corn flour)
1/4 mince fresh carrots
Sufficient ready bought Wantan skin for wrapping
(Use a rolling pin, roll out wantan skin to further flatten it, then cut into 8 corners)
Method:
Preparing filling
In a mixing bowl add in minced pork and fat, shallots, ginger, shrimp, pepper, sugar, salt. shaoxing wine, sesame oil and potato flour. Mix until combine .
Bounce meat ball into a mortar repeated until you notice the turns lighter and gummy.
(If the meat ball is too big to performed this process, please do break into 2 times)
Once complete place the fillings in a zip bag or cling wrap it and allow it to marinate 1 hour.
In a mixing bowl add in minced pork and fat, shallots, ginger, shrimp, pepper, sugar, salt. shaoxing wine, sesame oil and potato flour. Mix until combine .
Bounce meat ball into a mortar repeated until you notice the turns lighter and gummy.
(If the meat ball is too big to performed this process, please do break into 2 times)
Once complete place the fillings in a zip bag or cling wrap it and allow it to marinate 1 hour.
Wrapping fillings -
Use a teaspoon to scoop - mine is 25-30 grams filling on wantan wrapper in the palm of your hand and turn over, press lightly to full the wantan wrapper. and slowly keep pressing into the siui mai shape. I sprinkle some minced carrot on the surface. Repeat the same process until complete.
Use a teaspoon to scoop - mine is 25-30 grams filling on wantan wrapper in the palm of your hand and turn over, press lightly to full the wantan wrapper. and slowly keep pressing into the siui mai shape. I sprinkle some minced carrot on the surface. Repeat the same process until complete.
Steaming
Boil the water in the steamer, put the Siu Mai into the steamer, and steam for 8 minutes on high heat. Enjoy Siu Mai while it is hot.
Boil the water in the steamer, put the Siu Mai into the steamer, and steam for 8 minutes on high heat. Enjoy Siu Mai while it is hot.
Note:
For Fried Wantan use the same fillings and place in the center of the wonton and fold into halves.
Seal the rim of wantan using corn flour solution . (2 teaspoon corn flour : 2 teaspoon plain water)
Heat up a wok with sufficient cooking oil and deep fried until golden brown.
Heat up a wok with sufficient cooking oil and deep fried until golden brown.