Siu Mai (Shumai 燒賣)

Step 1

Rehydrate shiitake mushrooms by soaking with hot water for about 20 minutes, covered. Once rehydrated, with a hand, squeeze out as much liquid from the mushrooms as possible then, finely chop.

Step 2

Whilst the mushrooms are rehydrating, finely chop half of the prawns to mince and roughly chop the other half in chunks.

Step 3

To bring the filling together, combine all filling ingredients in a large mixing bowl. Mix well with your (clean!) hand or fork/chopsticks. The filling is done when a thick, paste-like consistency is achieved.

Step 4

Watch my video above on exactly how to wrap! It's very hard to explain in words without being confusing! This recipe makes about 25 dumplings.

Step 5

With a grater, grate half a carrot then finely chop into mince. Top each wrapped siu mai with a small pinch of minced carrot right in the middle. This step can be omitted as its purpose is more of an aesthetic one (but sure look impressive and like the real deal!)

Step 6

Bring about 3 - 4 cups of water to boil in a medium-sized pot (one that the steamer baskets can sit on top).

Step 7

Line steaming baskets with baking paper. I always like to cut small holes in the paper to help with steam distribution. You'll need 2 medium-sized baskets.

Step 8

Neatly place siu mai in the baskets. Make sure there is wiggle room in between each dumpling.

Step 9

Stack the steaming baskets, top with a lid and place on top of the pot with boiling water. Steam on high heat for 8 minutes or until fully cooked.

Step 10

As soon as the siu mai is cooked, immediately remove the steamer lid and allow excess water to evaporate. This will make sure the wrappers remain stuck on the filling! (see note 2)

Step 11

Serve as is or with your favourite dipping sauce (such as a homemade Sichuan chilli oil).