Yum! Another dumpling to add to your repertoire. This dim sum uses store-bought siu mai skins.
Chef’s tip: You can use the potsticker skins (which is thicker) or just wonton skins (which is thinner) depending on your preference. I find that placing the dumplings tightly together holds the shape better.
1 package of siu mai round wrappers, about 30 pieces
2 salted duck egg yolk (optional)
4 oz raw shrimp, shelled and deveined, chopped (about 10 size 31/40 shrimp)
8 oz ground pork
1 cup / 5 oz canned water chestnut, chopped finely (about 10 water chestnut)
3 tablespoon scallions, white part, minced
1 tablespoon minced ginger (bottled)
3 tablespoon soy sauce
4 tablespoon Chinese rice wine or pale dry sherry
1 tablespoon sesame oil
2 tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon salt
A twist of black pepper
1 large thick carrot, cut into thin rounds
Preparing the filling
1. Mix all the ingredients together.
2. Place the wrapper in your palm. Place 1 teaspoon of filling into wrapper.
3. Gather up the edges of the wrapper. Hold the dumpling between your thumb and your fingers, lightly squeezing it to form a cup. Squeeze with your index finger to form a waist. Use a spatula to push the filling down.
4. Flatten the base by tapping on a floured surface. Smooth the top with a knife dipped with water.
5. Top with a small dot of duck egg,
6. Placed onto a steamer, setting each dumpling on a slice of carrot rounds.
7. Steam over simmering water for 15 minutes. Add water if necessary so that wok is not dried out.
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