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Makes 8 - 10
Called ‘Siu mai’, these are open-wrapped steamed pork and prawn 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 prawn filling. The prawns 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.
Dumpling Tip: Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked.
CHING'S TIPS
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mmmm smeells like my p*ssay ;)
Good enough to eat ???
This is a good recipe with about 1 1/2 teaspoons of grated ginger. I have made it twice, the first time with 1 TB spoon of ginger which swamped every other flavour. Made 5 tasted them and threw the rest of mix away. Maybe Aussie ginger is stronger than UK but I don't think so. PS: There should be an explanation about whether the TBS measures are 15ml or 20ml. I used 15ml all the way through. Regards, John