To see a video of these instructions click here.
3 dried shiitake mushrooms
2 boneless skinless chicken breasts (about 1 lb)
˝ tsp garlic salt
1/8 tsp white pepper
1 tsp sugar
1 tsp shao hsing wine
1 tsp soy sauce
1 tbsp cornstarch
1 green onion
1 tsp grated ginger
1 small carrot
20 wonton wrappers
- Soak the mushrooms in a bowl of warm water for 30 to 40 minutes or until they reconstitute.
- While the mushrooms soak, prepare the other ingredients. Remove all of the fat from the chicken and then cut each breast into tiny pieces. Place these pieces in a large bowl.
- To the chicken add the garlic salt, white pepper, sugar, shao hsing wine and soy sauce. Use your hand to mix these ingredients together thoroughly.
- Once those ingredients are mixed in, slowly add in the cornstarch and again use your hand to combine everything together. Then set this mixture aside and prepare the other ingredients.
- Next check the mushrooms, once they’ve expanded, drain them from the water. Squeeze out any excess water and dry them with paper towels. Then remove the stems and cut the caps into tiny pieces. Add these pieces to the chicken mixture.
- Rinse the green onion under cold running water and dry it with paper towels. Cut off the bottom of the base and about an inch or so off of the top of the greens and discard. Then slice the remaining stalk into small pieces. Add these green onion pieces to the chicken mixture.
- Next add the grated ginger. The best way to do this is to peel a piece of ginger and use a flat grater to grate it right over the chicken mixture.
- Mix everything together thoroughly using your hand. Then cover the mixture and place it in the refrigerator for an hour.
- After an hour, peel and dice the carrot into small squares. Then set the diced carrot aside and prepare the steamer.
- If you're using a bamboo steamer, lightly dust the tray with flour. If using an aluminum steamer, lightly grease the inside with a little peanut oil on a paper towel.
- Next prepare to wrap the siu mai. First prepare the sealer. In a small bowl mix together the remaining teaspoon of cornstarch with 1/4 cup of water and set this mixture aside.
- Place the wonton wrappers on a plate and cover them with a damp paper towel to prevent them from drying out. Remove the filling from the refrigerator.
- To wrap the siu mai, place a wonton wrapper on a plate or board. Then to the center add one teaspoon of the filling. Using your finger, wet all of the edges of the wrapper with the cornstarch mixture. Then slowly pick the wrapper up and using your hand in the form of a cup, slowly gather up the edges. Squeeze tightly and then push the top of the filling down firmly with a spoon. You want to make sure to create a "waist" around the center of the siu mai. Next, place a piece of the diced carrot on the top. Then press the bottom of the siu mai firmly down on the board or plate to create a flat bottom. Once finished, place it on the steamer tray.
- When the steamer tray is full, steam the siu mai for 8 to 10 minutes, or until cooked through. Serve them immediately. Makes about 20 siu mai.