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Print this Recipe    Siew Mai

Open Face Dumplings (Siew Mai)
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.


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.


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