Dim sum (steamed pork and prawn dumplings)

Dim sum is the collective name for Cantonese cuisine's small steamed or fried bites, traditionally eaten with tea, shared from small dishes. Siu mai is one of the best-known kinds: an open-topped dumpling filled with pork and prawn, cooked by steaming.

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Method

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1. Mix the minced pork, prawns, mushroom, soy sauce, rice wine, sesame oil, sugar, corn starch, ginger and pepper together thoroughly.
2. Put a teaspoon of filling in the centre of each wrapper.
3. Pull the edge of the wrapper up around the filling so the top stays open and the filling is visible - this is dim sum's characteristic open, basket-like shape.
4. Top each one with a small piece of carrot for decoration.
5. Line a steamer with baking paper or a Chinese cabbage leaf and place the dumplings in it, a little apart from each other.
6. Steam over boiling water, covered, for 10-12 minutes, until the filling is cooked through. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't fold the wrapper completely over the filling - the open top is what makes it a siu mai.
• Brush a little oil on the base of the steamer or the baking paper before steaming, so the dumplings don't stick.
• Don't pack the dumplings too close together, as they expand a little while steaming.
• They can also be frozen raw; steam from frozen for 2-3 minutes longer.

Frequently asked questions

What do we serve them with?

Soy sauce, chilli oil, or a little rice vinegar. Hot tea suits a traditional dim sum meal.

What if I don't have a steamer?

A sieve or a cooling rack set over a pan of boiling water, covered, makes a good home substitute for a bamboo steamer.

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• Pork chow mein (fried noodles)
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• Vegetable lo mein
• Jiaozi (boiled or pan-fried dumplings)

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