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Pork and prawn sui mai

Ching He-Huang from Good Food Live
Chin He-Huang prepares little dumplings of piquant pork and prawns to serve with a delightful dipping sauce

Pork and prawn sui mai

Method

1. Mix all the ingredients for the filling together in a large bowl. Take a teaspoon of the filling and place it in the centre of the wonton wrapper.

2. Gather the sides of the wonton wrapper and mould it around the filling in a ball shape leaving the centre unwrapped. Oil the bottom of the bamboo steamer and steam for about 6-8 minutes until cooked.

3. Mix all the ingredients for the dressing together and serve with the steamed dumplings.

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Serves: makes 16 dumplings

Prep: 30 min
Cook: 8 min

Ingredients
200g ground pork
200g raw prawns, chopped
1 large spring onion, finely chopped
5 cm fresh ginger root, peeled and chopped
1 tbsp light Soy sauce
1 tbsp rice, wine
1 tsp Sesame oil
2 tsp potato starch
1 pinch Pepper
12 wonton wrappers, available in Chinese supermarkets