烧卖 (Siu Mai)

做了人生第一碟烧卖，

摆进一班“马契”共游曼谷买的叶形碟子，

带着一颗期待又兴奋的心，

“马契们”，我来赴约咯！

 烧卖 

（可做 15粒）

材料：

瘦绞肉 300克
虾仁 150克 （剁碎）
冬菇1朵（浸软，剁碎） 
圆形云吞皮  15片

调味料：酱青、胡椒粉、麻油、米酒，玉米粉（适量） 

装饰 ：
适量的红萝卜碎

做法：
1）将肉和虾仁拌匀，加入剁碎冬菇。
2）加入所有的调味料，搅拌均匀。 （调味料自行调理，口味个人而定）
3）将拌好地馅料放入冰箱30分钟时后才包。
4）用一片云吞皮包入wrap 一茶匙馅料，捏成烧卖形。
5）然后用大火蒸大约8-10分钟至熟变可。

Sui Mai

(yield 15 balls)

Ingredients：

Minced lean meat 300g
Raw prawn 150g （chopped）
1 mushroom（soaked and cut into small pieces）
15 sheets round wanton skins

Seasoning:
Some soya sauce, pepper, sesame oil, rice wine,  corn flour

Topping ：
Some chopped carrot

Method :

1. Mix well the minced meat and chopped prawn,add in the pieces mushroom.
2. Add in the seasoning, mix well as the filling is done
3. Chill the filling in the fridge for 30 minutes.
4.  Wrap 1tsp of chilled filling with a wantan skin and mould it into Sui mai shape.
5.  Steam the sui mai with high flame about 8 10 minutes or until cooked.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.