Fish Siu Mai
These Fish Siu Mai remind me of the wonderful dumplings you can find on Hong Kong's streets. They're tender and bouncy and a lot easier to make than you think.
Ingredients
- 13 ounces fish fillets (basa, tilapia, dace, or white polluck)
- 3 ounces shrimp (about 6 medium shrimp, peeled and deveined)
- 1 large egg white
- 3 scallion whites
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- siu mai wrappers or wonton wrappers
Instructions
Filling
- Combine all the ingredients (except wonton wrappers) in a food processor and blend for 3-4 minutes until the mixture is thick and smooth*. If you don't have a food processor, use a knife to mince the fish and shrimp until it reaches a paste-like consistency.
Wrapping
- Form an "O" with your index finger and thumb as if you're making an OK hand signal. Create a funnel shape with your other fingers.
- Place a wonton wrapper over the "O."
- Add 1 heaping teaspoon of filling, and push it down into the center of the "O" hole.
- Use a butter knife to spread more filling until it's level with the edge of the wonton.
- Transfer the dumpling to your work surface, then press down to flatten the base. Use your fingers to shape it into a round.
Steaming
- Arrange the siu mai in a parchment-lined steamer basket and steam on high heat for 8 minutes. Enjoy!
Notes
*If the fish paste mixture is difficult to blend, you can add up to 2 tablespoons of cold water.
Nutrition
Calories: 135kcalCarbohydrates: 4gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 172mgPotassium: 376mgFiber: 0.3gSugar: 1gVitamin A: 90IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!