My Mother's Sui Mai
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes
Cooking time: 10 minutes
Makes around 30 siu mai
- 300g/10.6ozs. pork mince (good quality)
- 2 teaspoons salt
- 2 teaspoons white sugar
- 1 tablespoon light soy sauce
- 300g/10.6ozs. prawns in shell, shelled and minced
- 100g/3.5ozs. crab meat, minced
- 40g/1.4ozs. water chestnuts, chopped
- 3 dried shiitake mushrooms, soaked in hot water until soft, squeeze out water, remove stem and finely diced
- 3 sticks spring onions, finely chopped
- 1 egg
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1.5 tablespoons cornflour/fine cornstarch
- 30 egg pastry wrappers (ideally round, if square, cut to be round)
- 50g/1.7ozs. tobiko
Step 1 - Place minced pork in bowl. Add in salt, sugar and soy sauce and mix until it becomes sticky. Then add the minced prawn, crab meat, spring onion, water chestnuts mushrooms, egg, sesame oil, oil and white pepper and mix well. Lastly add the cornflour and mix together until sticky, Place the mixture in the fridge for an hour to firm up.
Step 2 - Grease the base of a metal steamer (or line a bamboo steamer with parchment). Fill the wonton pastry with the filling (around a heaped teaspoon) and shape it with your hands pressing down on the top with the base of a teaspoon or the flat edge of a knife. Place onto the steamer. Steam on high heat for 10 minutes. When cooked, add the tobiko or flying fish roe on top.