← Nouns Cooking · Chinese

Ingredients

• 4 dried shiitake mushrooms
• 350 g fatty pork mince
• 150 g raw prawns, peeled, deveined and chopped into small pieces
• 1 spring onion, white part only, finely chopped
• ¾ tsp Salt
• 2 tsp Sugar
• 1 tsp light soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Shaoxing wine
• 1 tbsp Cornflour (cornstarch)
• 1 tsp Toasted sesame oil
• ¼ tsp White pepper
• 24 yellow (egg) wonton or siu mai wrappers, round
• 1 small carrot, very finely diced, to garnish

Method

1. Soak the shiitake in hot water for 20 min. Squeeze dry, remove the stems and chop the caps finely.
2. Put the pork, salt and sugar in a bowl and stir hard in one direction for 2 min, until sticky and paste-like. Add the prawns, mushrooms, spring onion, soy sauce, oyster sauce, wine, cornflour, sesame oil and white pepper and mix again until well combined.
3. Make an O with your thumb and forefinger and lay a wrapper over it. Spoon in a heaped tablespoon of filling and gently squeeze so the wrapper gathers around the sides into a little open cup. Flatten the top with a wet spoon and tap the base on the board so it stands up.
4. Top each one with a pinch of diced carrot and set on a steamer lined with baking paper, leaving a little space between them.
5. Steam over boiling water for 8–10 min, until the filling is firm and cooked through. Serve hot with chilli oil or soy sauce.

Tips

• Flying fish roe (tobiko) is the classic garnish if you have it.
• Contains shellfish, egg and wheat.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Made With Lau Sift & Simmer