Steamed shui mai dumplings

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olive magazine

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Recipe by olive magazine

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1. Finely chop the prawns and mix with the pork, water chestnuts, spring onions, ginger, soy sauce, rice wine, sesame oil and white pepper.
2. Put rounded teaspoons of filling into the centre of each wonton wrapper and lightly dampen the edges with water. Gather up the corners around the filling and gently pinch and seal to form purse-like dumplings. Cover and chill until you need them.
3. Lightly oil the base of two bamboo steamer trays (if you only have one, you'll have to do this in two batches). Arrange the dumplings in the steamer trays, allowing a little space around each one. Lay a double sheet of kitchen towel over the top of the steamer and clamp lid shut. Pour a couple of cm water into a wok and bring to boil. Put the steamer in a wok, making sure the water is not touching the base of steamer, for 5-6 minutes. If your steamer lid doesn't fit tightly, put a sheet of kitchen paper between the top tray of the steamer and the lid.
4. Mix all the dipping sauce ingredients together and serve with the dumplings.

No wonton wrappers?

This recipe uses wonton wrappers but if you can't find them, wrap the mixture in small baby gem leaves (so it looks like a roll with the ends tucked in).

Per serving

143 kcalories, protein 9.6g, carbohydrate 19.5g, fat 3.2 g, saturated fat 0.8g, fibre 0.6g, salt 1.48 g

Latest comments and suggestions

• Marieken

  19 May 2008

  Marieken rated and commented on this recipe

  

  Fun to make and fun to eat! We had them as part of our main meal with some stirfried veggies and a leftover portion noodle salad. I also served (very ordinary and cheap) sweet chilisauce alongside, which went down just as well (if not better) than the home-made dip.

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• dandifiedviolence

  10 October 2008

  dandifiedviolence commented on this recipe

  The ebst dipping sauce has to be chilli oil, the pungent asian sort with shrimp.

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Ingredients

• 100g raw prawns , peeled and deveined
• 100g minced pork
• 1 spring onion , finely sliced
• 3 water chestnuts , finely chopped
• ½ tsp root ginger , peeled and finely minced
• 1 light soy sauce
• 1 tsp dry sherry or rice wine
• 1 tsp sesame oil
• pinch ground white pepper
• 24 wonton wrappers

DIPPING SAUCE

• light soy sauce
• 1 tbsp marin
• 1 tsp sesame oil
• 1 tsp coriander chopped
• ½ red chilli , finely sliced into rings (remove seeds if you want)

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Serves 6

Preperation and cooking times

Ingredients

• 100g raw prawns , peeled and deveined
• 100g minced pork
• 1 spring onion , finely sliced
• 3 water chestnuts , finely chopped
• ½ tsp root ginger , peeled and finely minced
• 1 light soy sauce
• 1 tsp dry sherry or rice wine
• 1 tsp sesame oil
• pinch ground white pepper
• 24 wonton wrappers

DIPPING SAUCE

• light soy sauce
• 1 tbsp marin
• 1 tsp sesame oil
• 1 tsp coriander chopped
• ½ red chilli , finely sliced into rings (remove seeds if you want)

Per serving

143 kcalories, protein 9.6g, carbohydrate 19.5g, fat 3.2 g, saturated fat 0.8g, fibre 0.6g, salt 1.48 g

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