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Easy Steamed Siu Mai (Pork, Prawn & Mushroom Dumpling)
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This is a popular and typical Cantonese dim sum dish that seems to be a must order item at yum cha. It is actually so easy to prepare the filling at home, and it is also very easy to get the ready-to-wrap wonton skin from most Asian groceries.
: 45 minutes
: 10 minutes
: 12-15 servings
300g pork mince
100g raw peeled prawn
4 dried shiitake mushrooms
1 tsp sugar
1/2 tsp salt
1 tsp Chinese cooking wine
1 tsp oyster sauce
1/2 tsp ground ginger
1 tsp chicken powder
2 tsp corn starch
1 tsp water
1/4 tsp sesame oil
some ground pepper
some pea/goji berry (optional)
12-15 pieces of wonton skin
Soak dried mushrooms in warm water for 30 minutes or until soften. Remove stems, clean, squeeze excess water. Then mince.
Rub prawns with some salt, rinse in cool water, drain and wipe dry. Then mince.
In a mixing bow, add minced pork, minced mushrooms, minced prawn, 1 tsp sugar, 1/2 tsp salt, 1 tsp Chinese cooking wine, 1 tsp oyster sauce, 1/2 tsp ground ginger, 1 tsp chicken powder, 2 tsp corn starch, 1 tsp water, 1/4 tsp sesame oil and some ground pepper.
Stir in one direction, mix well to form a sticky filling.
Use one hand to make a small basket from a wonton skin.
Use another hand to spoon and fill the basket with sticky mixture, press gently on each side to make the shape firmer.
Top with a pea/goji berry for decoration (optional).
After repeating a few times, it is easier to make a lot. Put them in freezer if they cannot be consumed at a time.
Line a non-stick bake paper on a steamer basket/plate, place the dumplings, leave some room between them.
In a wok/deep pan, add water to the level just below steamer basket/rack, bring water to boil over high heat.
Once water starts to boil, place the steamer basket on wok/pan, cover with lid and steam for 8-10 minutes.
Serve hot with hot Chinese tea and a small plate of sweet chill sauce, spicy chill sauce or light soy sauce (as per your preference) on side.
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