Wednesday, December 07, 2005

Chicken Siomai

Chicken Siomai (Steamed Dumplings)

½ kilo ground chicken breasts
½ kilo prawns
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
Siomai wrapper
4 tablespoons bread crumbs
Salt & pepper

2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 teaspoon sesame oil


Chop finely half of the prawns and set aside the other half. In a mixing bowl, mix ground chicken and finely chopped prawns, add light and dark soy sauce, bread crumbs and season with salt and pepper. Refrigerate for 20 minutes.

Separate siomai wrappers individually. Place ½ teaspoon in the center of each wrapper; pat the area surrounding the meat with water; bring the sides of the wrapper up over the meat mixture and press the sides together leaving using your fingertips leaving the meat exposed. Flatten the bottom part by tapping slowly on a plate for the siomai to stand on its own. Repeat the wrapping procedure until done and ready to cook.

Line a bamboo steamer with strips of banana leaves and grease with very minimal oil. Arrange the siomai into the steamer. Boil 2 cups of water in a pan with a rim that perfectly fits into the steamer. Simmer for 20 minutes. Serve siomai immediately with soy sauce.
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