燒賣－Siew Mai

I add in an assorted of ingredients into traditional Hong Kong-style Siew Mai, thus this is a slightly non-traditional style Siew Mai. Steps: 

1. Chop any ingredients you want into little cubes, so they mix well with the pork and prawn. 

2. Today I used approx. 400g minced pork, 200g prawn, 1 big can of shitake mushroom, 1 small can of shredded bamboo shoots, 1 medium can of corn. Add 1 tablespoon of sesame oil, 1 teaspoon of salt, some white pepper, 1 tablespoon of sugar, and 1 tablespoon of corn flour as the last step to bind all the ingredients together. Adjust to taste. 

3. You can make the skin from scratch, similar concept as making tortellini skins, i.e. egg and flour etc. But since I am lazy, I used store-bought skins. Wrap the meat mixture with the skin, the top will be exposed, just wrap them in a way to make sure the meat mixture does not spill out during steaming. 

4. Steam until cooked. Time varies; it depends on how much meat is in each dumpling, and how thick is the dumpling skin. 

p/s (a) If you wrap Siew Mai in dumpling style (i.e. all sealed) and boiled them, they becomes Wonton. The same kind you would find in bbq pork & wonton noodle soup; (b)  If you want to make the type of SiewMai that resembles the YumCha style SiewMai 's shape (i.e. where meat are filled up to the top) - use a round wrapping instead, or trim each square piece into round shape pieces.