Name: Siu Mai
Mandarin: gan zheng shao mai
Cantonese: gon jing siu mai
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