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

Serves: Makes 20 dumplings

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The classic dim sum recipe, authentically steamed for the freshest of tastes

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).

When adding filling onto the wrappers take care not to get too close to the edge, this will make shaping easier.

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