Hong Kong Style Fish Siu Mai 魚肉燒賣

Name: How to cook Hong Kong Style Fish Siu Mai 魚肉燒賣 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 40 pieces
Cuisine: Us

Introduce

Chef :

Joyce and Felix

Hong Kong Style Fish Siu Mai 魚肉燒賣

Ingredient

Food ration :

40 pieces

Cooking time :

2 hours 30 minutes

100 g

Fish Fillet; partially defrost

60 g

Cooking instructions

* Step 1

Prepare the dough for making Siu Mai wrap by mixing 100g flour, 2 egg yolk and a pinch of salt

* Step 2

Add water by 1 teaspoon at a time (approximately for a total of around 10-15mL) and knead the dough until medium firmness

* Step 3

Wrap the dough with cling film and put in fridge for at least 30 minutes to soften the dough

* Step 4

Blend fish and pork fat with small amount of water to a paste-like mixture

* Step 5

Add 1.5 teaspoon salt, 1.5 teaspoon sugar, 0.5 teaspoon white pepper, 1 teaspoon sesame oil, 1 teaspoon mushroom powder/ chicken powder and 1.5 teaspoon dried flounder fish powder to the paste and mix well

* Step 6

Add 90g Tapioca starch to the paste and mix well

* Step 7

Add 37g corn starch to the paste and mix well

* Step 8

Put the paste in fridge for at least 30 minutes to cool it down

* Step 9

Take the dough out and separate to 6 portions

* Step 10

Roll each portion of dough to a disc as thin as possible; sprinkle flour to the sheet constantly to avoid being sticky

* Step 11

Cut out 40 pieces of Siu Mai wrap of diameter around 7 cm using a cup or mould; stack them together and cover with a damp cloth or kitchen tissue to prevent dry out