Part 3 of my Chinese Afternoon Tea (dim sum) Series is on making siu mai.

This recipe makes 24 siu mai.
Ingredients:

8 dried Chinese Black Mushrooms
8oz peeled, deveined medium sized shrimps
10oz (1 ⅓ cup ground pork)
1 tsp sesame oil
1 tsp light soy sauce
1 tsp cooking wine
1 tsp salt
1 tsp minced ginger
1 pinch of pepper
1/2 tsp of sugar
¼ cup minced scallions
24 green peas
1 baby carrot diced into cubes (24 cubes)
24 round yellow wonton wraps

Directions:

1. In a small bowl soak the mushrooms in cold water until softened.

2. Drain and squeeze dry, reserving the soaking liquid.

3. Cut off and discard the stems.

4. Dice the mushrooms. Put aside.

5. Cut the shrimp into 4 pieces and pound for a minute. Add the salt and work it in with your hands for 1 minute.

6. In a small bowl, mix the sugar, pepper, corn starch, cooking wine, soya sauce, and 1 ½ tsp of the mushroom water. Add it to the pork and knead with your hands for 1 minute.

7. Combine the shrimp with the pork.

8. Add the mushroom, scallions, ginger and knead for 2 minutes.

9. Add the sesame oil and knead.

10. Put the mixture in the fridge for 1 hour to firm.

11. To wrap the siu mai, place the round wrapper in the palm of your hand. Put 1 tbsp of the filling in the centre of the wrapper and bring up the edges of the wrapper pressing it against the filling and forming 6 - 8 corners as you press. Form a circle around the siu mai with your thumb and index finger pressing it against your hand where the thumb and index finger meet. Keep doing this going around the entire siu mai. You should be pressing the pleats into the siu mai forming a "flower basket".

12. Put the siu mai upright on a plate, pressing the bottom into the plate so that it will stand up.

13. Continue filling the rest of the wrappers.

14. Press a pea and a piece of carrot on top of each siu mai.

15. Line a steamer / bamboo steamer / plate with parchment paper.

16. Brush some oil on the parchment paper.

17. Place the siu mai on the steamer / bamboo steamer / plate ½ inch apart.

18. Cover the steamer with its lid.

19. Add water to the steamer / bamboo steamer.

20. Place the bamboo steamer / plate on a rack and in the wok and bring to a boil over high heat.

21. Steam on high heat for 10 - 12 minutes or until the pork is no longer pink and is just cooked.

22. Serve with soy sauce, vinegar, or chili sauce.