Homemade Siu Mai and Fried Wantan

 

Homemade Siu Mai and Fried Wantan    

Ingredients A ( Meat paste):
400g minced pork shoulder
40g pork fat minced
200 g diced white shrimp

Ingredients B (aromatics) 
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

Ingredient D- Others
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. 

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. 

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. 

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.