I double or triple the recipe below so that I can use all the wontons - plus we love them!
Ingredients
- Pork and Prawn Filling
- 4 ounces ground pork
- 4 ounces raw Tiger prawns (shrimp), shelled, deveined, and coarsely diced
- 4 or 5 Shitake mushrooms chopped
- 1 large spring onion (green), finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon light soy sauce
- 1 tablespoon Shaohsing rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- Pinch sea salt
- Pinch freshly cracked black pepper
- Dumplings
- 10 wonton wrappers
- Egg wash, optional
Directions
Called 'Siu mai', these are open-wrapped steamed pork and shrimp dumplings that can be found in all the dim sum restaurants in Hong Kong and across the world. They are sometimes made with a pork and mushroom filling and topped with a red wolfberry (otherwise known as goji berry). However, my favourite has to be with the pork and shrimp filling. The shrimp are roughly diced so that when they are cooked you can detect a 'bite' from them.
This is another of my all-time favourite dim sum snacks and great to serve at a dinner party as a starter with some chilli or soy dipping sauces of your choice.
This is another of my all-time favourite dim sum snacks and great to serve at a dinner party as a starter with some chilli or soy dipping sauces of your choice.
For the filling:
Mix the pork, shrimp, onion, mushrooms, ginger, soy sauce rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.
For the dumplings:
Take 1 wonton wrapper and place 2 teaspoons of the filling in the center. I find the best way to fold them is to follow the directions on the inside of the wonton wrappers.
Oil the bottom of a (bamboo) steamer and line it with greaseproof or parchment paper.I spray the steamer with cooking spray. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for 8 or 10 minutes, or until cooked.
Serve with dipping sauce found in the Asian aisle at the market or just soy or duck sauce!
Mix the pork, shrimp, onion, mushrooms, ginger, soy sauce rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.
For the dumplings:
Take 1 wonton wrapper and place 2 teaspoons of the filling in the center. I find the best way to fold them is to follow the directions on the inside of the wonton wrappers.
Oil the bottom of a (bamboo) steamer and line it with greaseproof or parchment paper.I spray the steamer with cooking spray. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for 8 or 10 minutes, or until cooked.
Serve with dipping sauce found in the Asian aisle at the market or just soy or duck sauce!
Enjoy!
from Chinese Cooking made Easy - Ching-He Huang
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