Notes: 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 be with 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.
1) For the filling: mix the pork, prawns, onion, ginger, soy sauce rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.
2) For the dumplings: take one wonton wrapper and place two teaspoons of the filling in the center. Then, gather up the sides of the wrapper and mold it around the filling into a ball-like shape, leaving the center exposed.
(Cook's Note: Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked.) Top each dumpling with a Goji berry, if using.
3) Oil the bottom of a bamboo steamer and line it with greaseproof or parchment paper. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for six to eight minutes, or until cooked.
4) Meanwhile, combine the chilli and soy sauce into a bowl. Serve alongside the dumplings.