魚肉燒賣Street-Style Fish Siu Mai

Prep 30 min·Cook 10 min·Rest 30 min

1. 1You're here
   Step 1.

   Put the fish paste, pork, salt, sugar and white pepper in a bowl. Stir hard in one direction for 3 minutes, then lift and slap the mixture back into the bowl about 20 times until very sticky.

   300 g Seasoned fish paste (dace)60 g Fatty pork mince (20% fat)¼ tsp Salt1 tsp Sugar½ tsp White pepper

2. 2
   Step 2.

   Add the iced water in two lots, stirring until each is absorbed, then mix in the tapioca starch and sesame oil.

   2 tbsp Iced water1½ tbsp Tapioca starch1 tsp Sesame oil

3. 3
   Step 3.

   Cover and chill the filling so it firms up and is easier to wrap.

   300 g Seasoned fish paste (dace)

   30 min
4. 4
   Step 4.

   Make a circle with your thumb and index finger, lay a wrapper over it and press in a heaped tablespoon of filling. Squeeze gently into a cylinder, open at the top, and smooth the top flat with a wet spoon.

   24 pieces Round yellow siu mai wrappers300 g Seasoned fish paste (dace)

   Simple wrapping

   Mum's tip媽媽小貼士

   Tap the base on the board so the siu mai stands up straight.
5. 5
   Step 5.

   Brush the steamer plate with oil (or line with baking paper) and stand the siu mai on it, 1 cm apart.

   1 tbsp Cooking oil (for the steamer)24 pieces Round yellow siu mai wrappers

6. 6
   Step 6.

   Steam over boiling water on high heat until the filling is firm and springy.

   300 g Seasoned fish paste (dace)24 pieces Round yellow siu mai wrappers

   8 minSteam
7. 7
   Step 7.

   Thread 4 or 5 onto bamboo skewers, or pile into a bowl, and pour over the soy sauce and chilli oil.

   2 tbsp Light soy sauceto taste Chilli oil