Dim Sum Steamed Pork and Prawn (Dumplings Shiumai) recipe
ingredients
12 chopped water chestnuts
175g chopped bamboo shoots
50 g chopped spring onions
450 g minced pork
50 ml light soy sauce
50 ml sake or dry sherry
2 tsp sesame oil
2 egg whites
12 dried Chinese mushroom caps
675 g chopped raw prawns
seasoning
50 wonton wrappers
175g chopped bamboo shoots
50 g chopped spring onions
450 g minced pork
50 ml light soy sauce
50 ml sake or dry sherry
2 tsp sesame oil
2 egg whites
12 dried Chinese mushroom caps
675 g chopped raw prawns
seasoning
50 wonton wrappers
method
1. Combine 12 chopped water chestnuts, 175g chopped bamboo shoots, 50 g chopped spring onions, 450 g minced pork, 50 ml light soy sauce, 50 ml sake or dry sherry, 2 tsp sesame oil, 2 egg whites, 12 dried Chinese mushroom caps, reconstituted and chopped, 675 g chopped raw prawns and seasoning.
2. Envelop 25 g pieces of this mixture in 50 wonton wrappers to form purses.
3. Place a whole prawn on top of each purse and place onto a lightly oiled steamer tray. Steam over hot water for 20 minutes and serve with a dipping sauce such as Soy Sauce with Ginger.
2. Envelop 25 g pieces of this mixture in 50 wonton wrappers to form purses.
3. Place a whole prawn on top of each purse and place onto a lightly oiled steamer tray. Steam over hot water for 20 minutes and serve with a dipping sauce such as Soy Sauce with Ginger.
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