Siew Mai Recipe

Prepare the glutinous rice according to the instructions for Glutinous Rice in Lotus Leaf. Once the rice and other ingredients are stir-fried until fragrant, add the pieces of fried lap cheong.

Set the glutinous rice mixture aside to cool before wrapping.

Lay a wonton wrapper flat on a clean surface. Place a small teaspoon of either the pork filling or the glutinous rice filling in the center of the wrapper.

Dip a finger in some water and gently wet the edges of the wonton wrapper. Gather the wrapper with the filling in the palm of your hand and squeeze gently, folding the wrapper skin upwards and against the filling so it wraps tightly. Make sure the dumplings are sealed well; if they’re loose, they might fall apart when steamed. Use a little more water to seal them if needed.

Line a steamer with baking paper and cut some holes through the paper to allow the steam to circulate. Arrange the dumplings in the steamer.

Place the steamer over boiling water and cook for 14-15 minutes, or until the filling is cooked through.