Ingredients
Serves 4.6 (makes 20)250g pork mince
180g raw peeled prawns
¼ cup spring onion, very finely minced
1 tbsp light soy sauce
1 tbsp Shaoxing wine
2 tsp cornflour
1 tsp salt
1 tsp grated ginger
1 tsp caster sugar
¼ tsp white pepper
¼ carrot, chopped to a ½ cm dice
Wonton wrappers
Chilli oil and soy sauce (to serve)
Method
1. Divide the pork in two and very finely mince half in a food processor or mincer until it is very fine. Roughly chop the prawns to about 1cm pieces.
2. Mix the pork and prawns together with the remaining ingredients (except for the carrot and wonton wrappers) in a large bowl and stir together in one direction only. Set aside in the fridge for 30 minutes.
3. Take a wonton wrapper and with a knife or teaspoon, place a small amount of the filling in the centre of the wrapper. Continue adding filling, pushing down to ensure no air pockets, and gather the wrapper around it so that there is an opening at the top.
4. Place a small piece of carrot in the centre of the exposed filling and tap the base of the siu mai to flatten it. Repeat until the remaining filling is finished.
5. Line the bottom of a bamboo steamer with baking paper. Arrange the dumplings, leaving some spaces in between to avoid sticking.
6. Bring water to a boil over high heat in a saucepan that is big enough for the bamboo steamer to sit on. Cover and steam for 10 minutes. Remove from heat and serve warm.