Siew Mai

Method

Method

1. In a large bowl, mix all your filling ingredients and let it sit for 10 minutes to marinade.
2. When ready, place approximately 1 tablespoon in each wrapper while folding (pleating) the edges to form a cube like structure.
3. Fill up to the edges (the meat moisture will prevent the edges from hardening).
4. Add the tobiko or carrots for garnishing.
5. Place the wrapped dumpling in a parchment lined steamer/dimsum basket and steam for about 12 minutes.
6. Serve while it is hot.