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Taste of a Traveller


Ep 8 - Shiu Mai - Steamed prawn dumplings, China Town

Taste of a Traveller on TV ONE and TVNZ OnDemand


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