Making Dim Sum - Siu Mai

Well this is going to be the first post on a series of Dim Sum making by me & Chong. But first, let me express my joy at being able to finish my research paper on time:

WOHOO!!!!!!!!!!!!!!!!!!!!!!!! FINALLY FINISH THAT STUPID RESEARCH PAPER! KNN SO HARD TO WRITE N CCB MY GROUP MIA AUSSIES ARE USELESS! LUCKILY WE HAVE M'SIAN POWER IN THE GROUP IN THE FORM OF SZE YIN AND MEE! MANAGED TO FINISH A 6 PERSON WORK WITH ONLY 2 PERSON.

Ok, Calmed down now. Lets continue shall we:

Recipe for Chicken (not pork because of swine flu) Siu Mai
-Chicken meat (I used thighs)
-Shrimp
-Salt
-Soy Sauce
-White Pepper
- Dumpling skin (Do not mistaken it for some other skin)
-Flour
-Cooking oil/ Olive oil

1. Chong de-boned the thighs and minced the meat along with chunks of shrimp and added soy sauce, salt and white pepper to taste.
2. I wrapped 1 table spoon of the minced meat with 1 layer of Dumpling skin.

It should look something like this.


A close up of one of the dumplings I've made.

3. Steam it for 15-20 minutes on low fire.
4. Ready to serve :)

Steam~ Steam~ (15 minutes)


Nice?



Ready to serve! Bon apetit~