Pork and prawn sui mai

Chin He-Huang prepares little dumplings of piquant pork and prawns to serve with a delightful dipping sauce
By Ching-He Huang
Pork and prawn sui mai
  • Rating:
  • Serves: makes 16 dumplings
  • Cook Time: 8 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

Main

  • 200 g minced pork
  • 200 g raw prawns, chopped
  • 1 large spring onion, finely chopped
  • 5 cm ginger, peeled and chopped
  • 1 tbsp light soy sauce
  • 1 tbsp rice, wine
  • 1 tsp sesame oil
  • 2 tsp potato starch
  • 1 pinches pepper
  • 12 wonton wrappers, available in Chinese supermarkets

Vinegar soy dressing

  • 2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar, or Mirin
  • 1 tsp coriander
  • 1 tsp chillies, chopped

Method

1. Mix all the ingredients for the filling together in a large bowl. Take a teaspoon of the filling and place it in the centre of the wonton wrapper. 2. Gather the sides of the wonton wrapper and mould it around the filling in a ball shape leaving the centre unwrapped. Oil the bottom of the bamboo steamer and steam for about 6-8 minutes until cooked.3. Mix all the ingredients for the dressing together and serve with the steamed dumplings.

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