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250g (9 oz) peeled and deveined prawns, tails removed
150g (5 oz) pork mince
2 garlic cloves, finely grated
1 tsp soy sauce
¼ tsp ground white pepper
1 tsp sesame oil
½ tsp sugar
1 tsp sea salt
1 egg
1 tsp cornflour (cornstarch)
2 tbsp finely sliced spring onions (scallions)
25 wonton wrappers
2 tbsp very finely diced carrots
Dumpling dipping sauce:
4 tbsp soy sauce
2 tbsp white vinegar
½ tsp dark soy sauce
¼ tsp sugar
Take three-quarters of your prawns and use a sharp knife to finely mince them (alternatively, you could pulse them in a food processor to form a rough paste). Roughly chop the remaining prawns.
In a large bowl, place the prawns, pork, garlic, soy sauce, white pepper, sesame oil, sugar, salt, egg, corn flour and spring onion. Mix vigorously until well combined and the mixture is firm-ish and sticky.
If your wonton wrappers are square, use an 8cm (just over 3”) pastry cutter to cut them into rounds. Place a wrapper in the palm of your hand. Add 2 tsp of the filling to the centre then squeeze and ‘squish’ the wrapper around the filling. Pat down the filling on the top. Place a few squares of carrot in the centre of the filling at the top. Place onto a tray lined with baking paper. Repeat until the filling and wrappers are used up.
Place the dumplings (in batches) into a steamer basket and steam either in Panasonic 10-cup Rice & Multi Cooker SR-CN188WST for or over a pot of boiling water for 8-10 minutes or until cooked through.
For the dumpling dipping sauce, mix all the ingredients in a bowl.
Serve the siu mai with the dipping sauce.
– This recipe was made in the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST
– To learn more about the Panasonic Kitchen range, click here.
– Once you’ve filled the siu mai dumplings, you can place these on a tray, cover with cling film and freeze them until you’re ready to cook.
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