Sui mai dumplings

Name: Sui mai dumplings
Total time: 2700 s
Yield: Serves 4-6 servings
Cuisine: British
Ingredients: 225 g wonton skins, thawed if frozen; leaves Fresh coriander; 250 g raw tiger prawns, peeled, deveined and coarsely chopped; 250 g minced fatty pork; 1 tsp salt; 1/2 tsp white pepper; 100 g fresh or tinned water chestnuts, drained if tinned, finely minced; 1 1/2 tbsp light soy sauce; 2 tbsp finely chopped spring onions; 1 tbsp chinese cooking wine (or dry sherry); 1 tsp sugar; 2 tsp sesame oil; 1 egg white, lightly beaten; Dipping sauces of your choice

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

45 minutes

Serves 4-6 servings

225 gwonton skins, thawed if frozen
leavesFresh coriander
For the filling
250 graw tiger prawns, peeled, deveined and coarsely chopped
250 gminced fatty pork
1 tspsalt
1/2 tspwhite pepper
100 gfresh or tinned water chestnuts, drained if tinned, finely minced
1 1/2 tbsplight soy sauce
2 tbspfinely chopped spring onions
1 tbspchinese cooking wine (or dry sherry)
1 tspsugar
2 tspsesame oil
1egg white, lightly beaten
To serve:
Dipping sauces of your choice

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Steps

45 minutes

1

Put the prawns and pork into a large bowl or a food processor, add the salt and pepper and mix well, either by kneading with your hands, stirring with a wooden spoon, or pulsing.
2

Then add all the other filling ingredients and stir them into the prawns and pork mixture. Cover the bowl with clingfilm and chill for at least 20 minutes.
3

Place a portion of filling to each wonton skin. Bring up the sides and press them around the filling mixture. Tap the dumpling on the bottom to make a flat base. The top should wide open, exposing the meat filling. Repeat this process until you have used up all the filling.
4

Place the dumpling in the bamboo steamer kine with damp cheesecloth. Place the steamer over water in a wok or pot, cover tightly and steam over high heat for 15 minutes. Serve immediately with dipping sauce of your choice.

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Cooksnaps

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Santy Coy @chefsantycoy

on August 30, 2021 16:52

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!