HOW TO MAKE SIU MAI RECIPES

Steps:

• For wonton wrappers, sieve flour and 1 tsp salt into a bowl.
• Add eggs and 75ml cold water and stir to form a dough.
• Tip dough out onto a lightly floured bench and knead until smooth (10 minutes). Transfer to a bowl, cover with plastic wrap and rest in a cool place for 1 hour.
• Meanwhile, for the filling, squeeze excess water from shiitake, discard stems and chop finely. Place in a bowl with the chestnuts, ginger, spring onion, soy sauce, Shaoxing and sesame oil.
• Add remaining ingredients except the carrot, mix well and set aside for 20 minutes to marinate.
• Divide dough into 4 even portions. Working with a piece at a time and covering remaining dough with a damp cloth, dust with flour, flatten and pass through a pasta machine, starting at widest setting, rolling and folding until smooth, then reduce settings a notch at a time until you reach the last setting and dough is 2mm thick.
• Cut dough into 9cm squares, dust with flour and cover with a damp cloth while rolling remaining dough.
• Place 1 tsp of filling in the centre of each wrapper. Bring up the sides and gently squeeze into shape. Smooth filling on top with a knife and tap bottom gently on bench so it stands upright.
• Put a pinch of carrot on top of the filling.
• Lightly brush steamer with vegetable oil or line with a sheet of baking paper, then steam dumplings in batches until cooked through (8-10 minutes). Serve with julienned ginger and dipping sauces.