Ep 8 - Shiu Mai - Steamed prawn dumplings, China Town
20g small raw prawns –peeled and deveined, minced
6 dried shitake mushrooms
6 water chestnuts, chopped
3 tbsp baby corn, chopped
3 spring onions, chopped
250g minced ground pork
1 ½ tsp salt
1 tbsp Asian Home Gourmet Light Soy Sauce
1 tbsp Chinese rice white wine
1 tsp Olivado Sesame Oil
1 egg white
150g dumpling wrappers
Soak the mushrooms in hot water for 20-30 minutes. Drain, then cut off and discard the stems and thinly slice the caps.
In a bowl, combine the chopped prawns, mushrooms, water chestnut, baby corn, spring onion, pork, salt, soy sauce, rice wine, sesame oil and egg white.
Lay the dumpling wrappers out on a clean work surface.
Take 1 heaped teaspoon of the prawn mixture and place in the centre of each wrapper. Gather the wrapper around the filling and press it closed to give the shape of a half moon, gently pleat the top of the dumpling wrapper.
Cover the steamer basket with baking paper and arrange the dumplings in a single layer. Cover and steam for4-7 minutes, or until cooked through. Serve hot or cold with a dipping sauce if liked.
Dipping sauce ingredients
3 tbsp Asian Home Gourmet Light Soy Sauce with a tbsp shredded ginger