Cantonese Pork and Prawn Siu Mai Dumplings

What you need

• 4 dried shiitake mushrooms
• 250 g (9 oz) raw prawns, peeled and deveined
• 500 g (1 lb) minced pork, not lean
• 1/2 tbsp fresh ginger, finely grated
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 tsp ground white pepper
• 1 tbsp cornflour
• 1 tbsp neutral oil
• 1/2 tbsp toasted sesame oil
• 25 round yellow wonton wrappers, or square ones with the corners trimmed
• 1 small carrot, or fish roe, for the tops

Method

Restated from the original video

1. 1

   Cover the shiitake with hot water and leave them to soften for 20 min.

2. 2

   Squeeze the shiitake dry, cut off the stems and chop the caps finely.

3. 3

   Pat the prawns dry. Mince half of them finely and cut the rest into pea-sized chunks.

4. 4

   Put the pork, all the prawns, the shiitake, ginger, soy sauce, oyster sauce, sugar, salt, white pepper, cornflour, neutral oil and sesame oil in a large bowl.

5. 5

   Stir hard in one direction with chopsticks for 3-4 min, until the filling turns sticky and holds together in a firm paste.

6. 6

   Grate the carrot and chop it very finely.

7. 7

   Hold a wrapper on the circle made by your thumb and index finger and drop about 1 heaped tbsp of filling into the middle.

8. 8

   Squeeze gently so the wrapper pleats up around the sides, leaving the top of the filling open. Smooth the top with a wet spoon and tap the base flat on the counter.

9. 9

   Press a pinch of carrot into the centre of each dumpling.

10. 10

    Line two steamer baskets with baking paper punched with a few holes and set the dumplings in, 2 cm (3/4 in) apart.

11. 11

    Steam over a wok or pot of rapidly boiling water until the filling is firm and cooked through, 8-10 min.

12. 12

    Take the lid off at once so the wrappers do not turn soggy, and serve hot.

Imported from casuallypeckish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.