Shu Mai Steamed Dumplings
Prep time: 20 mins
Cooking time: 10 mins
Ingredients
- 3
shiitake mushrooms, finely chopped
- 180g
tiger prawns, raw, de-veined and peeled or use King Prawns as an alternative
- 2
spring onions, cut into rounds
- 1 tsp
Blue Dragon Minced Ginger (or a 2cm piece of fresh ginger finely chopped)
- 170g
minced pork
- 1 tbsp
Blue Dragon Oyster Sauce
- 1 tsp
rice wine or sherry
- 1 tsp
Blue Dragon Sesame Oil
- 1/2 tsp
sugar
- 20
won ton wrappers
Try this recipe with
Sweet Chilli Dipping Sauce HotShu Mai Steamed Dumplings
The classic dim sum recipe, authentically steamed for the freshest of tastes
Preparation:
- Mix the mushrooms, prawn, spring onion, ginger and minced pork together.
- Put into a mixer and finely blend all ingredients together.
- Lay out the won ton wrappers, wet the edges and put 2-3 tsp of the filling in the middle.
- Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
- Steam in a bamboo steamer over boiling water until the filling is cooked through (5-10 minutes).
Useful tip:
When adding filling onto the wrappers take care not to get too close to the edge, this will make shaping easier.
