Ingredients
-
400
-
1
-
1
-
2
-
1/4
-
1/4
-
1/2
-
1
-
2
-
1
-
1
-
50
-
-
-
Directions
Siu Mai or Siomai (Dim Sum Dumplings), Siu mai or Siomai are steamed dumplings but with an open top They’re just so delicious that every time I go to Chinese restaurants or take out, expect me to order this as an appetizer My Mom/sis used to prepare this as well and is good served with a dip of soy sauce mixed with any of these: calamansi/lemon/lime/kumquat Now that I have to make it, there are times I opt out on the water chestnuts since I don’t have them but it hardly changes a thing 😀 Serving size really depends Sauce recipe: 1/4 cup soy sauce and 1 tsp lemon or lime or calamansi or kumquat , The bamboo steamer is new to me and I was out of my comfort zone with this recipe That being shared, filling the wrappers was pretty time consuming Next time we won’t worry too much about their appearance It really didn’t matter because everyone scarfed them down used 92/8 lean beef and steamed for 15 minutes Soy and ponzu sauces were great for dipping
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Steps
|
1
Done
|
Mix Everything Together Thoroughly Except the Wonton Wrappers. |
|
2
Done
|
Place a Tablespoon of the Mixture at the Center of Each Wonton Wrapper on Top of Your Palm. Gather the Edges Around It, Pleating It as You Go, Making an Open Flat Top. Repeat With Others. |
|
3
Done
|
Meanwhile, Prepare the Steamer by Boiling Water Underneath It and Oiling the Racks. |
|
4
Done
|
Arrange the Dumplings on Top of the Racks 1/2 Inch Apart and Steam For About 15 to 20 Minutes. |
|
5
Done
|
Serve With Soy Sauce or Chili Paste (if You Want It Hot). |
