Pork and Prawn Dumplings

By Janaermo

Ingredients

• Pork and Prawn Filling
• 4 ounces ground pork•
• 1 large spring onion (green), finely chopped
• 1 tablespoon freshly grated ginger
• 1 tablespoon Shaohsing rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil
• Pinch sea salt
• Pinch freshly cracked black pepper
• Dumplings
• Egg wash, optional
• Groundnut oil (peanut), for greasing
• . 1 Tablespoon fiery Chillie Sauce
• 2 tablespoons light soy sauce

Preparation

Step 1

Called 'Siu mai', these are open-wrapped steamed pork and prawn dumplings that can be found in all the dim sum restaurants in Hong Kong and across the world. They are sometimes made with a pork and mushroom filling and topped with a red wolfberry (otherwise known as goji berry). However, my favourite has to bewith the pork and prawn filling. The prawns are roughly diced so that when they are cooked you can detect a 'bite' from them.

This is another of my all-time favourite dim sum snacks and great to serve at a dinner party as a starter with some chilli or soy dipping sauces of your choice.
For the filling: