Siu mai is one of the most popular dim sum dishes, and quite rightly so. The mixture of pork and prawn, mixed into a paste gives it a springy texture whilst the mushrooms gives them a good savoury depth. If you have access to Chinese ingredients, such as wonton skins, then siu mai is very easy to make and you should definitely give it a try. Wonton wrappers are made with a fine wheat dough and lye water. I don't bother making them myself - life is too short.
Makes about 24 dumplings
200gr minced pork
150gr chopped raw prawns
3 dried shiitake mushrooms, redydrated and chopped
2 spring onions, chopped finely
Soy sauce to taste
Sesame oil
Pinch of ground white pepper
Won ton skins
Mix all the filling ingredients well, until it becomes a paste. Leave for half an hour in the fridge. When it comes to making the dumplings, place a wonton wrapper on top of an O made by your thumb and index finger, like the picture above. Add a tablespoon of the mixture to the wrapper and push down to make the dumpling. You may have to trim some of the wrapper off (I did). Finish by topping with a dice of carrot, or a pea.
To cook the dumplings, steam on greaseproof paper in a steamer for roughly 10 - 12 minutes. Serve with black vinegar with matchsticks of ginger and/or chilli sauce.
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