Recipe#10529

Title: Siew Mai

rec.food.recipes archive

Makes 36
 36 wonton wrappers or full quantity of pastry 
 36 cooked peas
 1 small boiled carrot, diced
 185g (6 oz) lean pork
 125g (4oz) shrimp meat
 6 canned water chestnuts, drained
 3 dried black mushrooms, soaked
 2 teaspoons thin soy sauce 
 1/2 teaspoon salt
 2 teaspoons sugar
 1 teaspoon sesame oil (optional)
 Prepare the pastry, if using and set aside with the peas and diced
 carrots. Finely minced the pork and shrimp meat, water chestnuts
 and mushrooms (stems removed) and season with the soy sauce, salt,
 sugar and sesame oil if used. Squeeze through the fingers until
 stickly then chill for 30 minutes.
 Roll out the pastry paper thin and stamp out 36 rounds with a 6.5cm
 (2 1/2 in) pastry cutter. Place a spoonful of the filling on each
 piece of the pastry, or on each wonton wrapper and press the pastry
 up around the filling so that it almost meets at the top. Press a
 green pea and a small cube of carrot into the tops and flatten the
 bases. Arrange the dumplings in an oiled steaming basket or on an
 oiled plate and steam, tightly covered, over high heat for 10
 minutes. Serve hot with thin soy sauce and hot mustard dip.
 Pastry
 1 1/3 cups (5 1/2 oz) plain (all-purpose) flour
 1/2 teaspoon salt
 3/4 cup boiling water
 Sift the flour and salt into a bowl and quickly add the boiling
 water.  Work with the handle of a wooden spoon until cool enough
 to touch, then knead briskly on an oiled surface until it feel
 springy. Cover with a damp cloth and set aside.