Ingredients:

  • 180g minced pork
  • 200g prawns, coarsely chopped
  • 170 g of water chestnuts, finely chopped
  • 2 tbsp soya sauce
  • 1 tbsp oyster sauce
  • 1 dessert spoon garlic
  • 1 dessert spoon ginger
  • 1 tbsp sesame oil
  • ½ tsp pepper
  • 1 tsp corn starch
  •  20-25 sheets round wonton wrappers
  • a pinch of salt

Method:

  1. Mix the first 9 ingredients together. (Pork -> pepper)
  2. Mix corn starch and water in a small bowl. Lay out the wonton wrappers and place 1-1/2 teaspoons of filling in the centre of each. Brush edges with corn starch mixture. Gather edges together and twist to close.shumai
  3. To stop them drying out while you shape the rest, cover the finished shumai with a damp cloth until you have finished the whole batch.
  4. To cook, half fill a saucepan with water and bring to the boil. Line a steamer with non stick baking paper, and steam for ~3 minutes.

To serve, combine:

  • 3 Tbs. soy sauce
  • 1 Tbs. rice vinegar
  • 1/2 tsp. sesame oil
  • 1 small scallion, thinly sliced
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
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