ThaiKanom Jeeb (Siu Mai Dumplings)
mode of thin sheets of rice or wheat dough enclosing minced meat and steamed
Ingredients
1. 2 kilogram thin sheets powder courts (wheat dough)
2. 300 gram crab meats
3. 1,600 gram pork grinds to are circumspect [ powdery ]
4. 600 gram minced porks with oils
5. mushroom slice tiny
6. 2 teaspoons powdery salts
7. 5 tablespoons oyster sauce
8. 4 tablespoons sugars
9. 3 tablespoons peppers
10. 8 tablespoons sesame oils
11. 12 tablespoons cassava starch
12. 3 tablespoons seasoning powder
13. 4 eggs, only albumens
14. 4 tablespoons white sauce
15. some lane leek
16. some carrot slices tiny square (for make up)
Preparation
1. cut thin sheets powder courts into circles
3. fully mix ingredients together, massage cleanly blend and sticky
4. prepare damp white cloth for wipe cutted powder courts (get rid face powder), otherwise powder is hard to warp
5. put the pork about 1 the tablespoon lay on powder and pressed by inch around powder courts, fetch the entrails adds about 1 the tablespoon and then lay on banana leaf
6. prepare a steam stove for steam (with banana leaf), make up with a carrot slices tiny and steam 12 enthusiastic minute
7. steam 12 cookedly minute
8. prepare the dumpling dipping sauce , and serve.
Tags: , Dipping Sauce, Dumpling, Entrails
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Our favorite (and only dim sum) place closed down that was nearby. Thus we will be looking for recipes, cause we miss their food! Looks like these are very close to their version, we will give it a try. Thanks!