Dim Sum

Ingredients

• Round dumpling wrappers 24 pieces
• Raw prawns, peeled and chopped 200 g
• Ground pork 150 g
• Water chestnuts, finely diced 50 g
• Spring onions, minced 2 stalks
• Fresh ginger, grated 1 tsp
• Soy sauce 1 tbsp
• Sesame oil 1 tsp
• Shaoxing wine 1 tsp
• Cornstarch 1 tsp
• Salt 0.5 tsp

Instructions

1. 1

   Combine prawns, pork, water chestnuts, spring onion, ginger, soy, sesame oil, wine, cornstarch, and salt into a sticky filling.

2. 2

   Chill the filling for 20 minutes so it firms up and holds together.

3. 3

   Place a spoonful in the center of each wrapper.

4. 4

   Gather and pleat the edges to form open-topped siu mai or fully sealed dumplings.

5. 5

   Line a bamboo steamer with parchment and arrange the dumplings without touching.

6. 6

   Steam over rapidly boiling water for 8-10 minutes until the filling is cooked through.

7. 7

   Serve hot with soy sauce and chili oil for dipping.