Steamed Pork Siu Mai
This is a luxurious version of steamed siu mai made with minced pork and a salmon roe topping. It is often served at fine-dining restaurants as a dim sum starter.
Ingredients (Makes 6)
- 200g minced pork
- 6 large wonton skins
- 5g rehydrated tangerine skin
- 15g water chestnut
- 5g salmon roe
- 1/3 teaspoon salt
- 1/3 teaspoon sugar
- 1/3 teaspoon light soy
- 1/3 teaspoon corn flour
- 1/4 teaspoon sesame seed oil
- 1/4 teaspoon white ground pepper
- Rehydrate the dried tangerine skin in a small bowl of cold water for 15 minutes. Finely chopped the water chestnuts and the rehy- drated tangerine skin.
- Place the minced pork on a large chopping board. Use the ‘BLUNTED-EDGE’ of the Chinese meat cleaver to beat the minced pork for 30 minutes, or, until the meat becoming a thick paste. This process will make the meat less chewy and avoid releasing meat juice during steaming. Then add the chopped water chestnut and tangerine skin to mix together, then add all the seasoning ingredients to blend in and mix well.
- Snip off the 4 corners of the wonton skin. Place an equal amount of the minced pork filling in the middle of each wonton skin until all the filling is used up.
- Fold the skin around the meat and shape into a little cup about 4cm tall, as illustrated.
- Use a steamer or wok to boil 200ml water. Put a low steam rack in the water. Place the siu mai in a bamboo steaming basket that comes with a lid, put the basket into the wok when the water is boiling, cover the wok and steam on a high heat for 20 minutes.
- Remove the siu mai from basket and put on a plate, then add a 1/4 teaspoonful of salmon roe on top of each siu mai. Serve at once.