Food Processor Really Makes Things Easier

Preparation Time: 10 minutes (chopping) + 4 hours (Marinating) + 10 minutes (wrapping)
Cooking Time: 12 minutes

You can place a piece of banana leave and some Chinese cabbages on the bottom of the steamer to add fragrance and avoid stickiness.

Make sure the steamer is covered well.

Eat while it is warm.

Ingredients:

• 200g minced chicken/ pork
• 200g minced prawn
• 4 soaked mushroom (finely drained and chopped)
• 80g bamboo shoots (finely drained and chopped)
• 1 teaspoon chicken essence
  
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon of pepper
• 1/2 teaspoon sesame oil
  
• 1 egg white
• 1 1/2 Tablespoon corn flour
• 30 pieces wantan skin (rounded-shape)
• 2 salted egg yolk (cooked) or some ebiko or crab egg for dressing

Steps (Preparing)

1. Mix chicken, prawn, salt and chicken essence into a big bowl
2. Add in mushroom and bamboo shoots, sugar, sesame oil and pepper
3. Add in egg white and stir thoroughly (mixture looks wet a bit)
4. Add in corn flour and mix well (flour will lock and firm the mixture)
5. Put the mixture into refrigerator for at least 4 hours (you can cover with plastic seal)
6. Cover meat with wantan skin and shape it well (like "siew mai")
7. Add dressing on top of each "siew mai"

Steps (Steaming)

1. Add enough water into the wok or steamer
2. Put a piece of baking paper (punched holes) or few pieces of chinese cabbage ("pak choi") on the steaming stray to avoid stickiness.
3. Place "siew mai" onto the tray and steam for 10 minutes

Tips: Meat, mushroom and bamboo shoots MUST be "dry" enough, else the excessive water will ruin your delicious "siew mai".