Use an angled spatula to handle the filling easier. While filling the siu mai, I use my pinky to brace the bottom of the siu mai being formed by closing that finger to my palm. Using your ring finger would also work. To keep the wonton wrappers moist while folding cover them with a damp towel. When steaming, make sure the siu mai are not touching. each other or the walls of the steamer to prevent sticking
- Dice the soaked shiitake mushrooms and mince the green onion whites into 1mm slices.
- Combine the ground turkey, diced shiitake mushrooms, minced green onions, salt, sugar, light soy sauce, cornstarch, sesame oil and Shaoxing cooking wine into a large mixing bowl. Using a fork, thoroughly mix the filling until it becomes incorporated and a thick paste like consistency.
- To fold, form a circle with the tip of your thumb and pointer or middle finger. Place the wonton wrapper over the middle of the circle, overhanging your fingers.
- Using a spoon or angled spatula, place a disc of filling in the middle of the wrapper, over the hole made by your fingers, and push down gently. The wonton wrapper will naturally create folds around the filling. Add more filling to the centre of the wrapper and push down gently until the filling reaches the edges of the wonton wrapper. If you're using square wonton wrappers, you will have triangular pieces of wrapper sticking up once your siu mai is stuffed. Using water as glue, you can fold down those pieces on the outside to create a clean edge around each siu mai.
- Place the folded siu mai into a steamer lined with parchment paper, keeping them separate from each other and the sides of the steamer.
- Optional: garnish each siu mai with a pinch of tobiko.
- Steam for 8-10 minutes, until the internal temperature reaches 165°F.
- Optional: serve with soy sauce for dipping, Chinese vinegar and chili oil.