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Quail Egg Siu Mai

Chef.at.Home's picture
Ingredients
  Lean ground pork 1⁄4 Pound
  Medium shrimp 1⁄4 Pound, peeled, deveined and coarsely chopped
  Coarsely chopped bamboo shoots 2 Tablespoon
  Soy sauce 1 Tablespoon
  Shao hsing wine/Dry sherry 1 Tablespoon
  Oyster flavored sauce 1 Tablespoon
  Cornstarch 1 Teaspoon
  Sugar 1 Teaspoon
  Sesame oil 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Wonton wrappers/Siu mai wrappers 30 (Adjust Quantity As Needed)
  Canned quail eggs 15 Ounce, drained (1 Can)
  Chinese mustard 1 Tablespoon
Directions

Preparation Combine filling ingredients in a bowl and mix well.
Set aside for 30 minutes.
If using wonton wrappers, trim edges to form circles.
To fill each dumpling, place one quail egg in center of wrapper; keep remaining wrappers covered to prevent drying.
Place 1 heaping teaspoon of filling on top of egg.
Use fingers to gather up and pleat the wrapper around the filling to form an open-topped pouch.
Carefully squeeze the middle to give it a waist.
Cover with a damp cloth while filling remaining wrappers.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Arrange dumplings, meat side down, without crowding, on a lightly greased 9-inch glass pie dish or other heatproof dish and set on rack.
Cover and steam, adding additional water if necessary, for 12 minutes or until meat is no longer pink in center.

Recipe Summary

Cuisine: 
Asian

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