I've been thinking of making sao mai on my own for quite sometimes, but always on hold :P, until I found this recipe from Yum Yum magazine prepared by Agnes Chang.
While looking at the photo and the recipe ,...that's looks sooo tasty...hmmmmm , well a dim sum with quail eggs, that's sounds really interesting,something new for me and I haven't taste this kind of dim sum before( well, the dim sum restaurant we used to go didn't have this kind of sao mai....lol)....
Agnes made it really beautiful, with the egg burried inside the sao mai,and left a little bit to be seen. Not like mine in this photo , the eggs will drop off......lol...I need to practice more on the wrapping technic.
Ok, let's see the recipe.
300 gm half lean and fat pork, minced
150 gm fish paste
5 waterchestnuts, peeled and chopped.( I omitted this, cos, I don't have this in hand)
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp sugar
1 tsp chicken stock granules( I ommited this)
1 tsp chinese cooking wine
11/2 tbsp tapioca flour
About 30 pieces of wanton wrapper
About 30 quail eggs, boiled and shelled
Combine minced meat , fish paste and salt.
Mix until very sticky.
Add in waterchestnuts and seasoning and mix well.
Chill in the fridge for 1 -2 hours before using.
Use a piece of wanton wrapper to wrap up some filling and shape it like a flower.
Arrange a quail egg on the central and place onto a greases steaming tray.
Repeat the same until all filling finished.
Steam over high heat for 10 minutes or until cooked.
Remove from steamer and serve.
*The seasoning is just a guide, you can steam or fried a little piece of sao mai , to taste.
I'm submitting this post to Aspiring Bakers # 19 : Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.