STEAMED SIEW MIE
|
Difficulty: |
Moderate |
|
Preparation Time: |
1hr + 1hr refrigeration |
|
Total Cooking Time: |
30min |
|
|
|
|
6 dried Chinese mushrooms, 1 cup hot water, 200g minced pork, 30g pork fat - finely chopped, 100g raw prawn meat, 1 stick celery - finely chopped, 2 spring onions - finely chopped, 1 tblspoon sliced bamboo shoots - finely chopped, 3 teaspoons cornflour, 2 teaspoons soy sauce, 1 teaspoon caster sugar, salt and pepper - to taste, 30 wonton pastries ________________________________________________ |
|
|
THE STEPS |
|
|
1. |
Soak the mushrooms in hot water for 10min, drain and chop finely, discarding the hard stems. |
|
2. |
Put the mushrooms, pork mince, pork fat, prawn meat, celery, spring onions and bamboo shoots in a bowl. Combine the cornflour, soy sauce, sugar, salt and pepper in another bowl and blend to a smooth paste. Stir into the port mixture. Cover and refrigerate for 1hr. |
|
3. |
Work with one pastry at a time, keeping the rest covered. Place about 1 tblspoon of filling in the center of each pastry. Fold the corners in to the center and press together to seal. Or, gather the pastry in the center like a pouch, gently press down the filling to firmly pack and tap on the bench to flatten the base. Put on a baking tray. |
|
4. |
Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the siew mie on paper, spacing them well (they may need to be cooked in batches). Cover the steamer and cooker over a pan of simmering water for 8min or until pastries are firm and filling cooked. Serve immediately with chilli or soy sauce. |
|
Note: Siew mie can also be fried. Coat them in cornflour for a crisp finish, then cook in 2 cups oil for 5-7min. Drain on paper towels. |
|
| ________________________________________________ | |
If you have any inquiries on
this recipe, please
contact
our North South chef at enquiry@wontonpastry.com