SIEU MAI ~ STEAMED PORK DUMPLING

Steamed pork dumpling

Preparation time 45 minutes

Cooking time 20 minutes

You will need: 1 packet won ton wrappers available in Coles or Woolworths

Mince filling: 

185 fresh minced pork (should be fatty)

125 g prawns green

1/2 cup water chestnuts, finely chopped

1/2 cup bamboo shoot, finely chopped

1 cup spring onion, finely chopped

1 tablespoons salt

1/2 cup finely minced celery

Seasoning:

2 teaspoons salt, 1/4 teaspoons white paper

2 teaspoons sugaqr

1/2 sesame oil

2 tablespoons cornflour

Preparation

1. Mix mince filling in a bowl, add seasoning. It is a good idea to chill the filling for at least 30 minutes before wrapping.

2. Hold a wrapper in the palm of your left hand, place 1 tablespoons of filling in the center of the wrapper, wrap the sides up and around squeezing the skin close to the filling.  The top of the wrapper gathers naturally into pleats.  Gently push the filling down from the top to pack the 'flower pot' firmly and top up with extra filling if needed. The filling should be seen above the wrapper.  Flatten the bases slightly and place over boiling water in a lightly oiled bamboo basket or lightly rack of steam 15 -20 minutes.  Serve with a dip of soy sauce and sesame oil.