Chicken Siew Mai

15 Oct 2012

Dig into this guilt-free takeaway from The Noodle House!

Chicken Siew Mai

Serves: 1


1 wonton wrap (8cm diameter)
25g Chicken Siew Mai filling
20g carrots, diced finely

For the Siew Mai Filling
450g chicken thighs, minced
120g ice
200g potato starch
5g salt
10g vegetable powder
5g garlic pepper
15g white sugar
25g Shitake mushrooms
25g water chestnuts
2 tbsp light sesame oil

To make the filling: Mix the chicken and ice in a blender until the ice has melted. Add potato starch to the chicken and mix well. Then add the salt, vegetable powder, pepper and sugar and mix for 5 minutes. In a separate bowl place the mushrooms, water chestnuts, sesame oil and mix well. Finally add the mushrooms to the mixer and blend for 5 minutes.
2. Put the wonton wrapper in the palm of your hand and place some filling into the middle. Fold the edges of the wonton wrapper around the sides of the filling forming pleats. Make sure the bottom is flat and the sides are round. Do not cover the top of the filling. Compress the filling into the base of the wrapper so that there is no air trapped in the mix. Place a pinch of finely chopped carrots on top of the dim sum as garnish, and arrange on a tray and cover. Place the dim sums in the chiller for storage until needed.
3. To steam the dim sum, take a bamboo basket and line with grease proof paper. Place three carrot slices on top and dim sum on the carrot slices. Steam them for 6 minutes or until cooked through and then serve bamboo basket on a plate. Serve with light soy sauce.

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