Siu Mai Recipes

Ingredients :

Filling

180g prawns (shrimp)

80g peeled water chestnuts

450g minced pork

2 tbsp light soy sauce

1 tbsp Shaoxing rice wine

2 tsp roasted sesame oil

1/4 tsp freshly ground black pepper

2 tbsp finely chopped ginger

1 spring onion (scallion), finely chopped

1 egg white, lightly beaten

2 tbsp cornflour (cornstarch)

30 square or round egg dumpling wrappers

1 tbsp shrimp roe - optional

dipping sauce

Method :

To make the filling, peel and devein the prawns. Place in a tea towel and squeeze out as much moisture as possible, then roughly chop. Blanch the water chestnuts in a pan of boiling water for 1 minute, then refresh in cold water. Drain, pat dry and roughly chop them. Place the prawns, water chestnuts, minced pork and the remaining filling ingredients in a large bowl and stir until well combined.

Place 1 tablespoon of filling in the center of a dumpling wrapper. Gather up the edges of the wrapper around the filling. Holding the dumpling between your thumb and index finger, lightly squeeze it to form a 'waist', while at the same time pushing up the filling from the bottom with the other hand to create a flat base. Smooth the surface of the filling with a knife dipped in water.

Place the dumplings well apart in four steamers lined with greaseproof paper punched with holes. Put a small dot of shrimp roe in the center of the filling in each dumpling if using. Cover the steamers and steam over simmering water in a wok, reversing the steamers halfway through, for 15 minutes. Serve with a dipping sauce.

Makes 30

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