Siu Mai 燒賣

My earliest memories of siu mai was that it's something sold with bao (chinese steamed buns). In Singapore, there are many local foodstalls selling bao along with local dimsum-type small eats. I love all kinds of bao....char siew, chicken, tau sar (sweet bean paste),....you name it. Whenever I bought bao, the glutton in me was always eyeing the steaming siu mai and wondering if I should also throw in a few of them. It was a case of my head saying 'No' but my heart saying 'Yes'. I usually follow my heart.....they say if you do that, you will have less regrets in life.

Throughout the years, har gao / siu mai pairing has remained as one of the most popular requests in diumsum restaurants. It is comfort food for those of us who have eaten it since young, and readily accepted and enjoyed by new-comers. I think the fact that it's such a long-standing favorite speaks for itself.

While it is not always the super-star, siu mai has played its given role faithfully and beautifully over the decades. If any dimsum should be awarded the 'Lifetime Achievement Award", I believe it is the highly-deserving Mr Siu Mai.

SIU MAI RECIPE
Makes 14 pieces
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Ingredients

7 oz (200g) coarsely-grounded pork, or pork butt cut into very small pieces *
4 oz (110g) shrimp, cut into small pieces
(weight indicated after shrimp heads and shells removed)
14 wonton wrappers
1/2 tsp ginger, minced
1/2 tsp sesame oil
1 tbsp soy sauce
1 tsp chinese rice wine
1 tsp sugar
1 tbsp egg white
1 tsp cornstarch
1/8 tsp salt
2-3 dashes of white pepper

* pork cuts with higher fat content will create a more tender and juicy bite.

Mix all ingredients in a large bowl and chill in the refrigerator for 1/2 hour.

Begin wrapping the siu mai as follows:

Grease the bamboo steamer, or line with parchment paper. Arrange the siu mai and steam for 7-8 minutes over high heat (bring water to a boil before putting siu mai into the pot for steaming). Depending on size of your steamer, you may have to do it in batches.

Serve hot with chilli sauce.