Pork and Prawn Siu Mai

Cook Time 1 hour

Serves 24

Ingredients

Wonton wrappers (250g packet)

Filling

6 dried shiitake mushrooms

400g minced pork

200g uncooked prawn meat, finely chopped

12 tinned water chestnuts, drained and chopped

1–2 free-range egg whites

2 cloves garlic, crushed

1 × 1 cm piece of ginger, peeled and finely grated

1 red chilli, finely chopped

1 tsp fine salt

1 tbsp sesame oil

Coriander, to garnish

Black Vinegar dipping sauce

2 tbsp olive oil

1 tbsp black rice vinegar

2 tsp soy sauce

1 tsp sesame oil

1 tsp crispy chilli oil

1 × 5mm piece of ginger, peeled and finely grated

Method

For the filling, soak the mushrooms in hot water for 20 minutes, then drain. Slice off the stems and discard them, then roughly chop the caps. Place the chopped mushrooms and remaining filling ingredients in a food processor and pulse until just combined.

Holding a wonton wrapper in the palm of one hand, spoon 1½ tbsp of the filling into the centre. Gather the wrapper around the filling, leaving it open, then flatten the top of the filling with the back of a teaspoon. Tap the bottom of the wrapper on the benchtop to settle the filling, then set aside. Repeat with the remaining wrappers and filling.

Line a large bamboo steamer basket with a round of baking paper and set over a wok or large heavy-based saucepan of boiling water (cook in batches if you only have one steamer basket). Steam the Siu Mai for 8–10 minutes or until cooked through.

Meanwhile, combine all the dipping sauce ingredients in a small bowl.

Serve the dumplings, scattered with coriander, with the sauce.