Pork and prawns Sumai

Name: How to cook Pork and prawns Sumai - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 people
Cuisine: Us

Introduce

Chef :

Yui Miles

Pork and prawns Sumai

This is the same dim sum treat that's also spelled shu mai, siew mai, and siu mai or shao mai in Cantoniese. Wrapping is not so complex. Folding shumai is even easier than folding wonton and pot stickers. With Sumai you just need to form the wrapper into a cup or even in a palm of your hand and press the sides against the filling. #dimsum #chinesefood

Ingredient

Food ration :

4-6 people

1/2 package

wonton wrappers, cut to round*

250 g

ground pork

150 g

raw prawns, deveined and finely chopped

1 tablespoon

soy sauce

1 teaspoon

grated ginger

2-3

shiitake mushrooms (finely chopped)

1 teaspoon

sesame oil

1/2 teaspoon

salt

1/4 teaspoon

black pepper

egg, beaten, for egg wash

1 pack

fish eggs (optional)

Cooking instructions

* Step 1

In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper.

* Step 2

Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea.

* Step 3

Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.