Pork and prawn siu mai

Name: Pork and prawn siu mai
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g pork mince; 200g raw prawn (or shrimp) meat, deveined; 5 dried shiitake mushrooms - rehydrated and diced; 1.5 tsp minced ginger; 1 tbsp corn flour; 1 tbsp Shaoxing cooking wine; 1 tbsp light soy; 1 pinch sugar; 1 pinch MSG; 1 pinch ground white pepper; 1 packet wonton wrappers (if square, cut the corners of); small jar flying fish roe (optional); soy sauce, black vinegar and chilli oil to serve

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Pork and prawn siu mai

Ingredients

250g pork mince
200g raw prawn (or shrimp) meat, deveined
5 dried shiitake mushrooms - rehydrated and diced
1.5 tsp minced ginger
1 tbsp corn flour
1 tbsp Shaoxing cooking wine
1 tbsp light soy
1 pinch sugar
1 pinch MSG
1 pinch ground white pepper
1 packet wonton wrappers (if square, cut the corners of)
small jar flying fish roe (optional)
soy sauce, black vinegar and chilli oil to serve

Directions

In a bowl mix together the pork mince, prawns, mushrooms, ginger, corn flour, Shaoxing, soy, sugar, MSG and pepper.
Place a small amount of the dumpling mix in the centre of the wrapper and bring the sides up and around the filling. Push down on the top while supporting the sides with your thumb and index fingers.
Once formed, place a small divot in the bottom and then put the dumpling on a floured tray until you are ready to cook them (at this point you can store them in the fridge, but it's best not to cover them or keep them longer than a few hours between making them and cooking them. If you want to keep them longer, it's better to freeze them).
Line a steamer basket with cooking paper and the siu mai on top, being careful not to overload the basket. Then steam over boiling water for 8 minutes.
Once cooked, garnish with the fish roe and serve with a dipping sauce of soy, black vinegar and chilli oil.
Enjoy!