Pork and Prawn Open Dumplings (Siu Mai)

Makes 20–24 dumplings

Ingredients

For the filling:

• 4 dried Chinese mushrooms
• Pinch granulated sugar
• 400 g pork loin or shoulder (or pork mince)
• 200 g raw prawns, peeled and chopped into sweetcorn-sized pieces
• 20–24 round siu mai wrappers (or square wonton wrappers)

For the marinade:

• 4 tsp finely diced ginger
• ½ tsp salt
• ¼ tsp ground white pepper
• ¼ tsp granulated sugar
• 1 tbsp light soy sauce
• 4 tsp Shaoxing rice wine
• 4 tsp sesame oil
• ½ tsp bicarbonate of soda
• 1 tsp cornflour

To serve (optional):

• 2 tbsp light soy sauce
• Chilli oil, to taste

Garnish:

• 3 cm piece carrot, finely diced

Instructions

1. Prepare mushrooms: Soak dried Chinese mushrooms in hot water with a pinch of sugar for 30 minutes. Drain, discard stalks, finely dice the caps.
2. Prepare pork: If using pork loin/shoulder, cut into 1 cm cubes keeping the fat. Use a heavy knife or cleaver to dhuk it (repeatedly chop through with force) until it resembles coarse mince. (Pork mince also works but will be less juicy.)
3. Marinate: Put the pork and all marinade ingredients (including 1 tablespoon water) into a large bowl. Use chopsticks to stir vigorously in one direction (e.g. clockwise) until the meat binds to itself. Cover and chill for at least 30 minutes. Gently stir in the chopped mushrooms and prawns.
4. Wrap the dumplings:
   • If using square wonton wrappers, cut into rounds with a 9 cm cookie cutter.
   • Place 1 tablespoon filling in the centre of a wrapper.
   • Use the handle of the spoon to pleat the wrapper up and around the filling.
   • Make a ring shape with your index finger and thumb, press the pleated dumpling into this circular cradle.
   • Use the back of the spoon to press the filling firmly downwards so it fills all the nooks.
   • Gently squeeze the dumpling at the waist to cinch it. Nudge the base to create a flat, stable base.
5. Garnish: Pop a few pieces of finely diced carrot on top of each dumpling.
6. Steam: Steam in a bamboo steamer (or steamer) over vigorously boiling water for 7–8 minutes per batch.
7. Serve: Stir light soy sauce and chilli oil together in a small bowl. Serve the dumplings hot, dipping them into the sauce as desired.

Tip: These are best eaten fresh and hot – they are the little brother of classic siu mai and one of the most popular dim sum worldwide!