Chicken Siew Mai (thekitchenjournal.blogspot)
Filling:
¼ kg. Minced chicken
1 Tablespoon cornstarch
¼ Teaspoon sesame oil
Salt and pepper
Combine all the ingredients in a mixing bowl until thoroughly mixed and set aside.
Make the Wrapper:
100 g. potato starch
100 g. All purpose flour
½ cup water
50 g. spinach
Procedure:
1. In a blender, put spinach and water, blitz for few seconds until pureed. Transfer the mixture to a saucepan and bring to a boil. Let stand for 3 minutes to cool down a little bit but it should not be completely cooled.
2. In a mixing bowl, add potato starch and flour, add pureed spinach little by little while mixing the flour using a chopstick until the mixture comes altogether and forms into a dough. Knead the dough on a lightly floured board until smooth and elastic.
Divide the dough into 3.
3. Work on one part and cover wrap the other two parts with a kitchen towel to avoid drying up.
4. Shape the dough into a sausage-like and flatten with a rolling pin flouring the dough on both sides every time you roll the rolling pin. Using a Chef’s Ring, or cookie cutter cut the thin dough to form small thin circles.
5. Place 1 teaspoon of the filling in each of the wrapper and form into a siew mai.
6. Steam in a bamboo steamer for 10 minutes.
7. Serve with soy sauce with calamansi and few drops of sesame oil.
