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Gary Mehigan

Pork and Shitake Sui Mai


Ingredients

Method

  1. Soak the mushrooms in hot water for 20 minutes and then slice off and discard stems.
  2. Chop the mushroom caps.
  3. Combine all of the chopped ingredients with the pork, salt, soy, wine, sesame oil and egg white.
  4. Mix well together and put 1-heaped teaspoon of mixture into the centre of each wonton wrapper.
  5. Gather the wrapper around filling and press it close to give the shape of a little moneybag, open at the top.
  6. Press a prawn on top of each for decoration.
  7. Lightly oil a steamer and put the sui mai in a steamer basket.
  8. Cover tightly and steam over boiling water for 20 minutes.
  9. Serve with soy dipping sauce.
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Recipe Rating

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What do you think?

 
  • Scott110
    October 2009

    A great entertainer. This recipe is sensational and have added this dish to my restaurant menu

  • JM17
    October 2009

    Love anything Gary's cooks - tonights show was no exception

  • abondigirl
    October 2009

    These are great. I added 8 Tblspns water chestnuts chopped and 2 Tblspsn fresh coriander instead of the bamboo shoots and 2 Tblspn chau hsing wine and they were great. Many thanks for a quick lunch suggestion. Served with dark soy sauce with 1 fresh chopped chilli - yummy and no double dipping here! This is an excellent, entertaining program.

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