Siew Mai 五行色 烧卖

    3 hours 30 mins

    My new invention of Siew Mai based on Chinese Wu Xing colours (五行色). A very Feng Shui related Siew Mai.. Look at the recipe on my blog for more details about what the colors mean!


    Johor, Malaysia
    2 people made this

    Makes: 20 pieces

    • Wrappers
    • 1 cup Plain flour
    • 1/4 cup boiling water
    • small amount Red yeast (or red food coloring)
    • small amount Spinach juices
    • small amount Pumpkin puree
    • small amount Black charcoal powder
    • Siew Mai Fillings
    • 300g minced meat (pork or chicken)
    • 150g prawns, cut into small pieces (add1/2tsp baking soda and marinate for 15mins, wash it before use, this is to make it crunchy)
    • 100g water chestnut, chopped
    • 1 tbsp sugar
    • 1 tsp light soy sauce
    • 1 tsp sesame oil
    • 1 tsp rice wine
    • 1 tsp chicken stock powder
    • a pinch of salt
    • 1 tsp grated ginger
    • 2 tbsp potato flour
    • Toppings
    • small amount of Chinese Mountain Yam (山药 Shan Yao, or 淮山 Huai Shan)
    • small amount of carrot
    • small amount of sweetpea
    • small amount of apple
    • small amount of lotus root
    • small amount of sweet corn
    • small amount of chinese coriander

    Prep:3hr  ›  Cook:30min  ›  Ready in:3hr30min 

    1. Add the flour and boiling water together little by little to let it come together. Add more water if needed. Allow dough to rest for about 1 hour
    2. Cut dough into five portions and add small amounts of the red yeast, spinach juices, pumpkin puree and black charcoal into 4 out of 5 of them. Knead the dough for about 5 minutes.
    3. Cut each ball of dough into 4 portions and roll out in a flat circle. Keep under clingfilm.
    4. Mix minced meat, prawns, water chestnuts and seasonings thoroughly in a large mixing bowl. Cover with clingfilm and refrigerate until needed.
    5. Place a siew mai wrapper on your palm. Place a tablespoon of filling in the centre and press down with the back of a wet teaspoon.
    6. At the same time, close your hand as if making a fist, cupping the siew mai.
    7. Give it a gentle squeeze. Top with toppings as desired. Refrigerated before use and also to set it firm.
    8. Arrange siew mai in a single layer on a tray. Steam over boiling water for 7-10mins. Serve hot.

    See it on my blog

    Check out this recipe on Nasi Lemak Lover's blog!

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