Open Face Dumplings (Siew Mai) Recipe
Servings: 12
Ingredients
- 36 x Wonton wrappers, Or possibly full quantity of pastry from Streamed Shrimp Dumplings
- 36 x Cooked peas
- 1 sm Boiled carrot, diced
- 185 gm (6 ounce) lean pork
- 125 gm (4oz) shrimp meat
- 6 x Canned water chestnuts, liquid removed
- 3 x Dry black mushrooms, soaked
- 2 tsp Thin soy sauce
- 1/2 tsp Salt
- 2 tsp Sugar
- 1 tsp Sesame oil (optional)
Directions
- Collection of Chinese style dumplings. These are taken from "Oriental Snacks and Appetizers" by Jacki Passmore.
- Prepare the pastry, if using and set aside with the peas and diced carrots.
- Finely chopped 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 till stickly then refrigeratefor 30 min.
- 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 possibly on each wonton wrapper and press the pastry up around the filling so which 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 possibly on an oiled plate and steam, tightly covered, over high heat for 10 min. Serve warm with thin soy sauce and warm mustard dip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 24 | 8% |
| Total Fat 2.72g | 3% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 718mg | 30% |
| Potassium 170mg | 5% |
| Total Carbs 56.94g | 15% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.96g | 1% |
| Protein 13.96g | 22% |
