Sui Mai - Dim Sum
If you don't eat pork, you can substitute with chicken mince; or dried shitake mushrooms, diced
Servings: 14 Portions
Ingredients
For the Filling
- 90 g Pork mince Substitute with chicken mince; or x5 shitake mushrooms, diced
- 35 g King prawns x3 King Prawns
- 1.5 Dried shiitake mushrooms (dried) soaked & minced
- Sea salt a pinch to taste
- White pepper a pinch to taste
- 1/2 tsp Shaoxing rice wine
- 1/2 tsp Soy sauce
- 1/4 Spring onion finely chopped
- 1/4 tsp Chicken stock powder or MSG or Cornflour
Wrappers
- 5 Wonton pastry wrappers round or square
- 1 tbsp Water approx, in a bowl
Method
- Pre soak shiitake mushrooms in hot water until soft, 5-10mins and dice finely.
- Dice pork and prawns, slice spring onions.
- Mix the pork and prawns, salt, pepper in a bowl, then add the rice wine and soy sauce, chicken powder, sugar and spring onions
- Set aside.
- Cup the wrapper in your hand and fill - keep compressing with a spoon or butter knife. Then seal by pinching the money bag together. The should be full but not overflowing.
- Steam in Bamboo steamer for 8 minutes