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Pork & Mushroom 'Shui Mai' Dumplings

Asian cuisine lovers will be a huge fan of these dumplings - perfect as an entree or hordourves. Andthony Ross show us how...


  • 300g pork belly

  • 6 dried Chinese mushroom

  • 1 tsp salt

  • 2 tsp sugar

  • 1/8 tsp white pepper

  • 2 tsp soy sauce

  • 2 tsp corn flour

  • 100ml cold water

  • 4 tsp sesame oil

  • 15 wonton wrappers (cut into round discs)

  • Chili Sauce

  • Fresh red chilli, chopped (seeds removed)

  • 2 garlic cloves

  • ½ Red Capsicums

  • ¼ Red onion

  • 150 ml White vinegar

  • 7 tsp Sugar

  • 2 sprigs Fresh coriander


  • 1.

    Soak the dried Chinese mushrooms in hot water, and dice into small cubes when soft.

  • 2.

    Chop 2/3 of the pork belly into a fine mince and cut the rest into small cubes.

  • 3.

    Mix the pork belly mince with the seasoning ingredients (except water and sesame oil) in an electric mixer for 5 minutes on medium speed.

  • 4.

    Turn the mixer onto the slow setting, add in the cold water and mix for a further 2 minutes. The mixture should now have an elastic texture.

  • 5.

    Add in the diced pork, diced mushrooms and the rest of the ingredients. Mix thoroughly and refrigerate for 30 minutes.

  • 6.

    Spoon filing onto the middle of the wonton pastry and form a shape of a shiu mai.

  • 7.

    Place in a lightly greased bamboo steamer, cover with lid and steam for 9 minutes.

  • Chili Sauce:

  • 1.

    To make the chili sauce, put all the ingredients in a blender and thoroughly combine.

  • 2.

    This sauce can be prepared in advance and kept in the fridge for several days.


Time: 1 hour
Serves: 15 dumplings

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