I have a failed siew mai making project recently. The taste of the minced pork with prawns is good. However, the skin remains dry and unimpressive even after I have steamed the siew mai for a long time.
This is the siew mai before steaming. I put a tiny piece of salted duck eggs on top. The skin I used is the frozen wantan skin.
For variety, I also used century egg to give it a black dot. Eventhough the siew mai looks not too bad and taste good, the skin is too dry.
For the second batch, I wipe the moisten the skin with some water and yet, they turned out as dry.
This is the ‘mimic-king professional food photographer’, classic Chinese dish food photo. Can you see the flour still looking dry in the middle siew mai? This plate has been steamed for a long time and yet, the skin doesn’t seem to absorb some water to make it softer.
The other thing is the siew mai I made does not ooze oil and therefore, doesn’t taste as good those sold by dim sum shops.
Sigh…anyone knows why the skin is dry?