Pork and Shrimp Siu Mai

Personally for me, the first delicacy I think of Dim Sum is the Siu Mai. This pork and shrimp Siu Mai makes great finger food in a home gathering or party.  We can prepare them a day ahead, store them in an air tight container in the fridge and reheat again the next day.  This recipe is adapted from Carmen Chan Cooks with slight amendments to suit my family's preference, and here's to share.

Ingredients:
400g minced pork
1/2 cup prawns (shelled and roughly chopped)
1 clove garlic (minced)
1/2" knob ginger (finely minced)
4 stalks spring onion (chopped)
1 1/2 tbsp light soy sauce
Splash Shaoxing Wine
1 tsp sesame oil
1 tsp fried shallots oil
1 tsp sugar
1/2 tsp cornflour
1/2 tsp grounded white pepper
Dash of salt
Wanton skin (for wrapping)

Dipping Sauce:
2 tbsp light soy sauce
2 cloves garlic (cut into matchsticks)
1/2" ginger (cut into matchsticks)
1 stalks spring onion (chopped)
2 chili padi (chopped)
Few drops Sesame Oil
Few drops fried shallots oil
1 tsp sugar
3 tbsp water

Methods:

1. In a large bowl mix all the ingredients together until well combined.
2. Wrap with wanton skin.
3. Arrange the wrapped siu mai in a steamer tray lined with baking paper.
4. Steam using high heat for 10 minutes or siu mai is slightly firm to touch and the wanton skins have turned soft.
5. Add all the dipping sauce ingredients into a bowl and mix well.
6. Serve hot or warm with the dipping sauce.

ready for steaming

Let's taste...