CHINESE DIM SUM: With good and thin wonton wrappers being readily available, you might be surprised at how easily the favourite dim sum of "siu my" can be made at home.

SHIU MY 乾蒸燒賣:

 

 

 

 

1 package store-bought wonton wrappers, preferably ultra-thin ones             

filling:

    10 oz. pork, very finely diced                                            

    8 oz. shrimp

    2 dried mushrooms, soaked                                    

    2 oz. bamboo shoots

seasoning:

    1 tsp. each salt, sugar, light soy sauce & tapioca starch                                                      

    3 tbsp. water                                   

    dash white pepper

 

 

 

Rinse, shell, de-vein and pat dry shrimp. Wrap shrimp with double thickness of paper towels and refrigerate for 1 hour. Roughly chop shrimp into small pieces. Blanch bamboo shoots and dice it. Dice mushroom caps.

 

Put all ingredients in a bowl and mix in seasoning. Mix well with a pair of chopsticks, mixing in 1 direction only. Scoop up filling by hand and throw it against sides of bowl. Repeat this motion a few times to mix well and “stretch” the filling.

 

Loosen wonton wrappers and fill each piece with filling. Use one hand to hold the dumpling, moulding and shaping it into a column shape. Flatten and smooth the top of filling with a flat knife.

 

Arrange dumplings in a greased bamboo steamer fitted over a large pot of boiling water. Cover steamer and cook over high heat for 10 minutes. Serve right away.