Siew Mai

I always love siew mai, a must dish I gotta eat everytime I go for dimsum
The recipe is from my late grandmother whom was a real avid cook
She always made the sauce too which tasted fabulous :)

What you need:

wanton wrappers
mould for Indonesian style steamed cupcake (optional)
canola oil
egg white from 1 egg

Filling:
500g minced chicken
250g minced prawns
2/3 large China wongbok - used only the stem, sliced thinly, mixed with 1 tsp salt, squeezing them by hands til soft
2 tbsp chopped fried garlic
salt, pepper, sugar
4 eggs
400ml water
8 heaped tbsp plain flour

Mix all ingredients above, the batter should be soft and not thick, but not too runny either
If it's still too thick, adding of egg / water is fine
Adjust the taste

To assemble, I'm using mould for Indonesian style steamed cupcake to maintain the consistency of the shape and size
I googled for the picture and here's what I got, it's something like this but mine is square...

I oiled the inner part of the mould, lay wanton wrapper inside, brush with egg white and spoon in the filling
Put a little of grated carrots on top and steam for around 30 minutes or til cooked
Remove from mould

For the sauce:

3 large red chillis, remove seeds and cut
5 tomatoes, cut
salt, sugar
tomato ketchup
potato starch / sago flour / corn flour mixed with a little water as thickener

1. Boil a small pot of water with cut chillis and tomatoes
2. After boiled, off heat and let it warm
3. Transfer to a blender and blend til smooth
4. Strain, add salt, sugar, and tomato ketchup
5. Adjust the taste, and mix with thickener as desired

I'm submitting this post to  Aspiring Bakers #19 Dim Sum Affair (May 2012) hosted by Small Small Baker