Make one of the most popular types of dim sum, siu mai. They're traditionally topped with fish roe, but we've opted for goji berries for a pop of colour
Ingredients
- 40g water chestnuts, drained and finely chopped
- 1 tbsp ginger, grated
- 1 spring onion, finely chopped
- 1½ tbsp light soy sauce
- ¾ tbsp Shaoxing rice wine or dry sherry
- 1 tsp sesame oil
- 120g prawns, finely chopped
- 200g minced pork
- 1 egg white
- 1 tbsp potato flour or cornflour
- 20 wonton wrappers, about 8cm in diameter
- 20 goji berries, for the top (optional)
- sweet soy sauce mixed with a little grated ginger and chilli oil (optional), for dipping
Method
-
Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.
-
Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don’t squeeze the top together – you should still be able to see the filling.
-
Add more filling if needed until it’s reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.
-
Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.