I love sharing food from my culture. I bet most of you have heard about Dim sum, which is a southern Chinese cuisine that serves with tea and comes in small portions in bamboo steamer! I will never say ‘no’ to Dim Sum and it will always be one of my favourites! Today I’ll share with you siumai on this post. In most chinese restaurants, siu mai comes in flavoured pork and cubed prawn, and is definitely a “must-order” dish. But today, I thought of making it with chicken instead, just simply because I’m more of a chicken than pork person! Or perhaps, its purely because I feel like trying something different.
Making Dim Sim make look like a very difficult task, but once you start practicing and makes a mass production, the skills will just come into hand! Besides Siu mai, you’ll probably also see prawn rolls, gyoza, egg tarts, turnip cake, sausage bun and black sesame roll! Perhaps, you can do a home-made yum cha meal!
For the fillings
- 360 grams minced chicken
- 200 grams of fresh prawns, peeled and deveined
- 4 tablespoons of soy sauce
- 1 tablespoon of shaoxing wine
- 1/2 teaspoon of salt
- 2 tablespoon of sesame oil
- 2 teaspoon of corn starch
For the rest
- 50 sheets of wonton pastry (about 1 pack)
- Some frozen peas, thawed
- Add a teaspoon of salt and the prawns in a bowl with cold water. Leave for 10 minutes to remove smell.
- Wash the prawns and drain. Pat dry with absorbent papers.
- On a chopping board, mince prawn with a knife to form prawn paste.
- Add prawn paste, chicken, and the rest of the “filling” ingredients on a bowl. Mix thoroughly with a spoon /or clean hand.
- Leave aside to marinate for 10 minutes.
- Prepare a bowl of cold water. Lay parchment paper onto a baking tray/ or large dish.
- Place a wonton pastry on your palm (with the floury side up) and dollop a tablespoon of the filling in the middle of the pastry. Starting from the short side, pleat the wonton pastry “layer of layer”. Use your finger to dip some cold water as you pleat so that it sticks.
- Place the Dim Sim on the parchment paper and gently push it down so it forms a good “bottom”. The filling should be exposed on the top. Use a teaspoon, lightly flatten the filling. Add a piece of pea on top to garnish.
- Repeat with the rest of the pastry and filling.
- Prepare a large saucepan with hot water. Cut out a piece of parchment paper and lay it into the bamboo steamer. Gently place the Dim Sim into the bamboo steamer, spread apart.
- Steam in the sauce pan with the lid on, over high heat for 10 minutes or until the chicken is fully cooked.
- Serve warm with chilli sauce, or soy sauce.
- You can make a big batch beforehand and freeze them in freezer. Ensure that you spread apart the Dim Sim when you are freezing it from the first time (generally right after you finish making them). Once they are hard enough, you can place them all into a container (they won’t stick after the first “separation freeze”).
- When you steam them after freezing, there is no need for thawing. Immediately place them in the bamboo steamer and steam over high heat for 15 minutes or when the chicken is fully cooked.
- Do not leave freeze Dim Sim in room temperature as they will stick together when the ice starts melting.
- Chicken can be replaced with pork, if desired.
- If you don’t have a bamboo steamer, you can do it the same on a heat-proof dish.
Idea and method adapted from My cooking Hut