These cute little Japanese Style Siew Mai with Oozy Soft Creamy centre are just Heavenly! Eat it hot when its freshly out of the steamer. But be careful not to burn tongue! :p
The filling of these siew mai are quite easy to make. Likewise the folding of the siew mai are easy too – unlike the soup dumpling pleatings, which I made it an aesthetic failure!
I used ready hand-picked crab meat instead of picking the meat out from the crab on my own. Feel free to use the freshest crab and pick out the meat on your own. I’m just lazy hehe. I tried 2 store bought hand-picked crab meat from the supermarket. One of them is from NTUC which I forgotten to take pic but here is a link of the pic from NTUC.
Another one is from Cold Storage.
I prefer the one from Cold Storage – It tasted sweeter, fresher and shell-less. I can feel the soft shell of the crab meat of the NTUC one while eating. Of coz the one from NTUC is a fraction of the price of the Cold Storage one. I vividly remember the one from Cold Storage costs about 18 bucks.
The crab cream filling is quite easy to make. Allow the cream to cool before wrapping into the siew mai.
The texture of the cream will be a gooey when hot and will slightly harden when cool. That’s why, easy to wrap when cool and tastier to eat when hot 🙂
I used Japanese Siew Mai skin from Isetan.
Well.. Just get the one from NTUC or any supermarket you can find. Beside the colour and size difference (Jap one is smaller), I don’t find any much difference between the Jap ones and our usual yellow ones.
Folding of Siew Mai is also a lot easier compare to the folding of other dumplings.
1st, Gently cup one of your hand into a fist and place one skew mai skin on it.
Then, place about a tablespoon of filling (depend on the size of the siew mai skin) onto the centre of the skin
Slowly push the filling down into the hole of the fist to gather the skin around the filling (pardon on the meat filling instead of the cream one as I forgotten to take pic on the cream one).
The bottom of the dumping will look rounded like this; just flatten gently with your hand
And it will turn into a cutie like this
Repeat the steps with the rest of the skins and filling. You can make about 20 small Siew Mai with this recipe
- 15g Butter
- 50g Yellow Onions (Thinly sliced)
- 27g plain flour
- 240ml milk
- 100g Crab meat
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 1 packet of Siew Mai Skin or Wanton Skin
- 2 tablespoons of Tobiko
- Melt the butter in a heated pan over medium low heat
- Add in onion and stir fry until soften
- Add in the plain flour and continue to stir fry to about 1 min
- Slowly add in the milk and stir until the mixture slightly thicken.
- Add in crab meat, salt and pepper
- Continue to stir and cook for another 5 mins.
- Remove the mixture from the pan and allow it to cool before using the mixture for the siew mai
- Gently cup one of your hand into a fist and place one skew mai skin on it.
- Place about a tablespoon of filling (depend on the size of the siew mai skin) onto the centre of the skin
- Slowly push the filling down into the hole of the fist to gather the skin around the filling
- The bottom of the dumping will look rounded ; just flatten gently with your hand
- Repeat with the remaining filling
- Prepare a steaming pot with water and boil over medium heat. (Or electric steamer)
- Prepare a steamer basket lined with baking paper (make a few holes around the paper)
- Gently place the Siew Mai in the basket, space them apart
- Cover the steamer basket with a lid and place the basket in the steaming pot
- Steam over medium heat for 4 mins.
- Remove the steamer basket from the pot.
- Open the lid and top each of the siew mai with tobiko
- Serve Hot!