Siu Mai

Name: Siu Mai

Mandarin: gan zheng shao mai

Cantonese: gon jing siu mai

Main Ingredients: 

Skin: Flour, egg, water, corn flour (similar to wonton skin)

Filling: fresh prawns, pork mince, mushroom, shaoxing rice wine, sometimes crab roe as decoration on top

Key taste points:

Skin: Again a well made skin is very important – the skin should be delicate, paper thin yet chewy, smooth and you shouldn’t be able to feel the ‘floury’ texture.

Filling: smooth,  juicy and ‘bounce off teeth’ texture

Cooking method:

Steamed