Siu Mai Dumplings

Cooking time: 1 hour

serves: 4-6

Ingredients

- 400g 20% fat pork mince

- 150g cleaned prawns chopped

- 2 spring onions chopped

- 60g soaked Wood-ear & shiitake mushrooms chopped

- 30g ginger chopped

- 10g soy

- 10g fish sauce

- 20g shao sing rice wine

- 4g sugar

- 1g white pepper

- 1 pack of dumplings skins

Method

- In a large bowl, mix together the pork mince, chopped prawns, spring onions, mushrooms and ginger. You want your ingredients chopped really finely for this recipe, or you can blitz in a food processor.

- Add the soy, fish sauce, shao sing rice wine, sugar & white pepper. Mix well & set to the side.

- Make an ‘O’ shape with your thumb & index finger 👌🏽, place 1 dumpling skin on top, then press a heaped tsp of your mixture on the dumpling skin, and push into the ‘O’, creating your siu mai dumpling. Press the sides down using your finger dipped in cold water, then set aside. Repeat the process until all your mix & skins are used.

- Place a bamboo steamer on a pan of simmering water and leave to heat for 10mins. When ready, line with a sheet of greaseproof paper, the fill with your siu mai dumplings. Plate the lid on the steamer, and cook for 10-15mins until cooked through.

Enjoy your Siu Mai with a small dish of soy, or dipping sauce.

Chef’s Tip: Steam a tsp of your dumpling mixture or a piece of greaseproof paper. When cooked, taste it and check the seasoning of your mix. correct if needed, then make your Siu Mai.