Pork and Prawn Dumplings (Sui Mai)
Serves 4
Ingredients
Method
For the filling
10 Wonton Wrappers
1 tsp. Groundnut Oil
1 tbsp. Sambal Oelek
30 ml. Soy Sauce (Light)
130 g. Minced Pork
130 g. Tiger Prawns (Raw Shelled and Deveined )
1 Onions (Spring Onions Finely Sliced)
2 in. Ginger (Fresh Finely Grated)
15 ml. Soy Sauce (Light)
15 ml. Dry Sherry
5 ml. Sesame Oil
10 g. Cornflour
¼ tsp. Salt and Pepper (to your taste)
In a mixing bowl place all the ingredients for the filling and mix thoroughly.
Take a spoon full of the mixture the size of a walnut and place it in the centre of the wonton wrapper and bring up the sides of the wrapper around the ball of mixture pinching the wrapper to fit snugly, leaving the top exposed.
Oil the base of the steamer and place some baking paper or greaseproof paper in the base. Place the dumplings in the steamer and place the lid on top. Cook over a pan of boiling water but make sure the water does not touch the base of the steamer. Steam the dumplings for 5-7 minutes or until cooked.
In a small bowl mix the chilli sauce and the soy sauce and serve with the dumplings.