Recipe Review - Sui Mai - Page 72 A Taste of Asia

[judydawn]

Easy enough to put together, makes 20 with about a tablespoon of mixture in each one. I only used a 1.5 cm piece of peeled ginger and you could definitely taste it so 20g would have been far too strong for us.  I also chopped 2 spring onions in with the ginger in step 1 and didn't bother with the egg or goji berries for garnish.  Served them with sweet chilli sauce and fried rice.

Taste was a bit bland, even with the dipping sauce - DH agreed with that.  I have frozen the leftovers and will use them in this easy soup recipe.

Looking up sui mai recipes on the net after I made these indicates to me that if the recipe had things like soy sauce, rice wine, sesame oil, water chestnuts, fish sauce and/or coriander in them perhaps they may have been tastier.  Lesson learnt, if in doubt do some homework before trying a recipe you are unfamiliar with.

[meganjane]

They look good anyway, JD.

Yes, I often look up three or four recipes and compare them all before attempting a totally new idea.
Did the recipe include the pastry or did you use gow gee wrappers?

[judydawn]

There is a recipe for wonton wrappers in the book MJ but I buy gow gee wrappers - some things I am just not prepared to go to all that extra work (especially if it means rolling).  Yes, they looked the part but without some spices to add some flavouring I should have realised they were going to be bland.

[trudy]

Sorry they didn't taste as good as they looked Judy.  Perhaps with your new recipe next time they will taste great!!

[judydawn]

It will be a while before I revisit it Trudy, hopefully someone else will tweak it in the meantime.

[Tasty]

Made some of these at a recent yum cha class (not thermomix) and would like to try them next week. Would I be able to get the recipe for the wonton wrappers Judy.....just in case I'm up to that. It's something I would like to try to make at least once.

[judydawn]

Here's the recipe Tasty, let us know how you get on with it please.

Wonton wrappers

150g plain flour
1 egg
1/4 tsp alkaline water
1/4 tsp salt
1.5 - 2 tbsp. water

Place all ingredients into TM bowl and mix for a few seconds on speed 3-4 to form a dough.  If it's too dry, add a little more water.
With dial set to closed lid position, knead for 1 min on interval speed.
Cover dough and let it rest for 15 mins.
Roll dough out very thinly and cut into squares.
Wrappers can be frozen for later use.

Hint - try using a pasta roller to get the dough as thin and even as possible.

[Tasty]

Thank you. I'm going to give it a go this week hopefully.

Do you get alkaline water from an asian grocer?

[judydawn]

I have no idea Tasty, any recipe I've looked at just says water so if you have filtered water I'd use that.  If not, plain old tap water.

[goldfish]

Thank you. I'm going to give it a go this week hopefully.

Do you get alkaline water from an asian grocer?

Have a look at this video, Tasty - the baking soda doesn't have to be the brand she mentions!! - just aluminium free . 

http://www.youtube.com/watch?v=uKpEt4JAGus