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Quail Egg Siu Mai's picture
  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1950 Calories from Fat 677

% Daily Value*

Total Fat 75 g115.7%

Saturated Fat 23.7 g118.7%

Trans Fat 0 g

Cholesterol 3859 mg1286.3%

Sodium 3700.8 mg154.2%

Total Carbohydrates 171 g56.9%

Dietary Fiber 6.3 g25.3%

Sugars 9.9 g

Protein 129 g257.9%

Vitamin A 54% Vitamin C 6.2%

Calcium 47.5% Iron 154.5%

*Based on a 2000 Calorie diet

Quail Egg Siu Mai Recipe