Siu mai dumplings
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 100g raw prawnspeeled and deveined
- 100g minced pork
- 3 water chestnutsfinely chopped
- 1 spring onionfinely sliced
- peeled and finely chopped to make ½ tsp ginger
- 1 tbsp light soy sauce
- 1 tsp Shaoxing (shao-hsing) rice wine or dry sherry
- 1 tsp sesame oil
- a pinch ground white pepper
- 24 wonton wrappers
dipping sauce
- 1 tbsp light soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp corianderchopped
- ½ red chillifinely sliced
Nutrition: per serving
- kcal150
- fat3.6g
- carbs20.8g
- fibre0.7g
- protein9.7g
- salt1.5g
Method
step 1
Finely chop the prawns and mix with the pork, water chestnuts, spring onion, ginger, soy sauce, rice wine, sesame oil and pepper. Put rounded teaspoons of filling into the centre of each wonton wrapper and lightly dampen the edges with water. Gather up the corners and seal to form purse-like dumplings. Cover until you need them.
step 2
Lightly oil the base of two bamboo steamer trays (if you only have one, do this in two batches). Arrange the dumplings in the steamer trays. Lay a double sheet of kitchen paper over the top and clamp shut. Pour a couple of centimetres of water into a wok and bring to the boil. Put the steamer in a wok, making sure the water is not touching the base, for 5-6 minutes or until the dumplings are cooked through. Mix all the dipping sauce ingredients and serve with the dumplings.
