Deep Fried Salted Egg Siew Mai 黄金咸蛋味烧卖

I had a thumbs up from my family for this Deep Fried Salted Egg Siew Mai 黄金咸蛋味烧卖 is very nice! The salted egg yolk taste is not predominant in this dish. It is actually subtle but provides enhanced flavouring to the dumplings, making it palatable for people who like or hate salted eggs. I added simple seasonings + Golden Salted Egg Powder, finely chopped curry leaves, coriander, spring onions and shiitake onto minced meat. Instead of the normal steaming, I did a deep fried version. 

Ingredients (enough to make 20 to 25 pcs of dumplings) :

• 500 gm of minced pork 
• 6 pcs of shitake mushrooms (rinsed, trimmed and finely chopped)
• 20 to 25 pcs curry leaves (finely chopped)
• 1 full stalk of spring onions (finely chopped)
• 1 full stalk of coriander (finely chopped)
• 25 pcs of round dumpling pastry/skin
• 2 tbsp tobiko (flying fish roe) as toppings
• curry leaves and coriander leaves for garnishing
• cooking oil for deep frying

Prep for Golden Salted Egg Seasonings :

• 4 tbsp Knorr Golden Salted Egg Powder
• 4 tbsp tapioca flour
• 1 tbsp salted butter
• 1 tsp sugar

Other Seasonings : 

• 1 beaten egg
• 1/2 tsp Knorr Ikan Bilis Powder
• 2 tbsp shaoxing cooking wine
• 1 tbsp sesame oil

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Heat a little cooking oil in pot and lightly stir fry all aromatics ingredients (i.e. galangal, onions, lemon grass, garlic) in soup pot at medium heat.
2. Fold in minced pork and finely chopped ingredients (i.e. shitake, curry leaves, spring onions, coriander) into a large bowl.
3. Mix previously prepped Golden Salted Egg Powder into beaten egg.
4. Add all seasonings including Golden Salted Egg Mixture onto ingredients.
5. Mix Ingredients and seasonings well with a pair of chopsticks in one direction (clockwise or anti-clockwise) till the meat and ingredients become sticky and gluey.
6. Cover bowl with cling wrap and chill for few hours or overnight. 
7. Get ready to fill the dumplings pastry. 
8. Use a spoon to spread a portion of minced pork mix onto each piece of dumpling pastry. 
9. Then pleat/pinch the edges of the pastry in a clockwise/anticlockwise direction such that it holds the ingredients and stands firmly in the tray.
10. Heat cooking oil in saucepan/wok at medium heat.
11. Fold in dumplings/siew mai into hot cooking oil and allow to deep fry for 3 to 4 minutes. Ensure dumplings/siew mai are fully submerged into hot cooking oil.
12. Deep fry at medium heat to allow the insides to be fully cooked. 
13. Remove dumplings/siew mai from hot cooking oil and leave to cool on a plate lined with paper towel.
14. Plate the dumplings/siew mai and garnish with tobiko, coriander leaves and curry leaves on top of each dumpling. Sprinkle a little dust of Knorr Golden Salted Egg Powder for visual and taste enhancements.
15. Serve whilst hot and crispy.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)