Steamed shui mai dumplings

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• 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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• Catherine

  13 August 2010

  Catherine commented on this recipe

  by what can the water chestnuts be replaced?

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• Andrew

  16 September 2010

  Andrew commented on this recipe

  maybe bamboo shoots... they need some crunch to the texture

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• Meenie

  03 February 2011

  Meenie commented on this recipe

  Any idea if any of the major supermarkets stock wonton wrappers?

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• head chef

  03 November 2011

  head chef commented on this recipe

  It's easy to make your own wonton wrappers. This recipe yields about 24 wonton wrappers. Prep Time: 1 hour Total Time: 1 hour Ingredients: �1 egg �3/4 teaspoon salt �2 cups all-purpose flour �1/3 to 1/2 cup water, as needed �Extra flour as needed Preparation: Lightly beat the egg with the salt. Add 1/4 cup water. Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry). Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use. Enjoy

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• Mbaber

  19 May 2013

  Mbaber commented on this recipe

  I don't have a bamboo steamer, what can I use instead of one or can you buy them at super markets?

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 40 minutes

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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