- 200g prawn, shelled and cut to cubes
- 200g ground pork with fats
- 1-2 pcs dried mushroom, soak to soft and cut finely
- 16 wanton skins
- Seasonings
- ½ tsp salt
- 2 tsp corn flour
- ½ tsp chicken powder
- ½ tsp brown sugar
- ¼ tsp pepper
- 1 tbsp egg white
- 1 tsp sesame oil
- 1 tbsp corn oil
- Mix all the ingredients and seasoning together in a bowl. Stir mixture in one direction till sticky with a pair of chopsticks. Then refrigerate for an hour.
- Then wrap the filling with the wanton skin and place in steamer with parchment paper below. Steam siu mai at high heat for about 8-10 minutes till cooked and serve immediately.
点心 ~ 烧卖
- 200克 鲜虾仁
- 200克 五花肉
- 1-2朵 香菇，浸软切碎
- 16张 馄饨皮
- 1/2茶匙 盐
- 2茶匙 太白粉
- 1/2茶匙 鸡精粉
- 1/2茶匙 赤糖
- 1/4茶匙 胡椒粉
- 1汤匙 蛋白
- 1茶匙 麻油
- 1汤匙 栗米油
做法：
- 将材料加入调味混合在碗里，以同样一方向搅至起胶。放入冰箱冷藏大约一小时。
- 用馄饨皮包上馅料，再顶面上放颗枸杞加以点缀。将烧卖入蒸笼里，底部放在油纸，以大火蒸约8-10分钟至熟即可马上享用。
Mix all ingredients and seasoning together. Stir mixture in one direction till sticky with a pair of chopsticks. Then refrigerate for an hour.
Put about 1/2 tablespoon of filling in the middle of the skin.
材料和调味料混合在碗里，以同样一方向搅至起胶。放入冰箱冷藏大约一小时。
将馅料约1/2汤匙放在馄饨皮的中央。
Place it between your thumb and finger to form a circle leaving the top open. Gently squeeze the siu mai so pleats are formed.
Wet your thumb with some water and gently press the top.
用左手虎口轻轻的压成圆筒状，不要收口露出内陷。
拇指沾一点水，在顶面上轻轻压一压便可
Garnish with goji berry and steam immediately
放颗枸杞加以点缀即可拿去蒸
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This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)
organised by Fion （XuanHom’s Mum Kitchen Diary) and hosted by May (厨苑食谱 ）
Also linking to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
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