Everyone Deserves a Good Steam!
April 1, 2014
Siu Mai, Shaomai or Shumai……Delicious no matter how you spell it!
Classic steamed pork and shrimp dumplings
(Recipe makes approximately 20 dumplings)
Filling
180 gr Peeled deveined large prawns, minced
1 cup Ground pork, lean and firmly packed
4 Dried shiitake mushrooms, minced
1 tsp Ginger, minced
1 cup Ground pork, lean and firmly packed
4 Dried shiitake mushrooms, minced
1 tsp Ginger, minced
1 Green onion, minced
1 tbsp Light soya sauce
1 tbsp Oyster sauce
1 1/2 tsp Chinese white rice vinegar
1 1/2 tsp Sesame oil
1/2 tsp Brown sugar
1 tbsp Oyster sauce
1 1/2 tsp Chinese white rice vinegar
1 1/2 tsp Sesame oil
1/2 tsp Brown sugar
20-30 Small frozen prawns such as Morcambe Bay or Icelandic cold water shrimp. Asian canned small prawns work just as well.
20 Wonton wrappers with the corners trimmed off to form a rough circle (Use more warpers if needed to use all the filling)
Accessories
Method
- Combine all ingredients and refrigerate for at least an hour before filling the wrappers.
- To fill the wrappers; line a 30 ml (one ounce) shot glass or and egg cup with a wonton wrapper and fill with the filling. Carefully remove from the holder and flatten the bottom on a smooth surface. Top with a small prawn.
- Steam the dumplings for 12 minutes in an Asian bamboo steamer or other steamer that has been previously lined with parchment/wax paper or a banana leaf.
Tip: Serve with a selection of sauces such as soya, Hoisin and Sriracha to name a few.