Ingredients

  • 40 to 50 large wonton wrappers
  • 700g minced fatty pork (I used pork neck steaks)
  • 2 tablespoons corn starch
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons Shaoxing Huatiao wine
  • 1 teaspoon Maggi Seasoning Sauce or Worcestershire sauce
  • 2 tablespoons sesame oil
  • 80g peeled water chestnuts (canned)
  • 4 large Chinese mushrooms (soaked for 2 hours)
  • 400g whole shrimp (cooked, peeled and de-veined)
  • 1 small carrot or 3 tablespoons of salmon roe or 3 tablespoons of salted egg yolk
  • 200g raw glutinous rice
  • 40g shallots (sliced)
  • 1 small piece of ginger (minced)
  • 4 tablespoons cooking oil
  • 30g dried shrimps (soaked overnight in boiling water, chopped)
  • 20g dried scallops (steamed for 20 mins, remove intestine if any, sliced)
  • 5 pieces Chinese mushrooms (soaked and sliced)
  • 3 tablespoons water (use the water used to soak the scallops)
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon salt
  • 1 tablespoon oyster sauce
  • ground white pepper to taste
  • 2 sticks of lap cheong (Chinese sausage)

Ready In 45 Minutes

Servings: 40

Cooking Instructions

Step 1

  • To prepare the pork filling -
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Step 2

  • Mince 700g of pork and place them in a large mixing bowl.
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Step 3

  • Add 2 tablespoons of corn starch, 1 teaspoon of salt, 1 teaspoon of ground white pepper, 1/2 teaspoon of sugar, 1 teaspoon of Maggie Seasoning Sauce or Worcestershire sauce, 2 tablespoons of Shaoxing Huatiao wine and 2 tablespoons of sesame oil.
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Step 4

  • Roughly chop 80g of water chestnuts into fine pieces. I used canned ones.
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Step 5

  • Chop 4 large Chinese mushrooms into fine pieces too.
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Step 6

  • Add the water chestnuts and mushrooms to the pork mixture.
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Step 7

  • Mix all the ingredients well to combine.

Step 8

  • Finely dice a small carrot. These will be placed on top each pork siew mai to garnish. Use salmon roe or salted egg yolk if preferred.
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Step 9

  • Set aside the pork mixture and the diced carrots till ready to wrap dumplings.
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Step 10

  • To make the glutinous rice filling -
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Step 11

  • Soak 2 lap cheongs (Chinese sausages) in boiling water until the skin is separated from the meat.
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Step 12

  • Remove the skin from the lap cheong and cut them into small dices.

Step 13

  • In a large sauce pan over medium-high heat, pan fry the lap cheong dices until they are golden but not brown. They should be a lovely red.
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Step 14

  • Follow the instructions at Glutinous Rice in Lotus Leaf (http://cooking.storyofbing.com/2010/07/glutinous-rice-in-lotus-leaf-2/) and prepare the glutinous rice. Once the rice and other ingredients are stir fried till fragrant, add the pieces of fried lap cheong and set aside to cool.
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Step 15

  • Prepare the ingredients necessary for the wrapping of the dumplings.

Step 16

  • Start by placing a sheet of wonton wrapper on a flat surface.

Step 17

  • Place a small teaspoon of filling in the centre of the wonton wrapper.

Step 18

  • Dap finger in some water and gently wet the sides of the wonton wrapper.
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Step 19

  • Gather the wonton wrapper with the filling in the palm of hand and squeeze gently while folding the wrapper skin upwards and against the filling so that the wonton wrapper wraps the filling tightly.
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Step 20

  • Make sure the dumplings are tight. Otherwise they may fall apart while being steamed. Use more water to seal them if necessary.
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Step 21

  • Place a large shrimp on the top of each pork siew mai.
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Step 22

  • Add a few pieces of chopped carrot or salmon roe or salted egg yolk to add a fresh colour to the dumpling.
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Step 23

  • Do the same for the glutinous rice siew mai, adding more lap cheong pieces on the top if preferred.
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Step 24

  • Place the dumplings in a steamer lined with baking paper.
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Step 25

  • Cut some holes through the baking paper to let the steam through.
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Step 26

  • Place the steamer over boiling water for 14-15 minutes or until the filling is cooked.
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  • Length: 15 minutes

Step 27

  • Serve hot.

Step 28

  • Uncooked dumplings may be frozen and steamed at a later date. Dust some flour in a container so that the dumplings wont stick to it.
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