Shumai

Method

Combine pork mince, prawns, rehydrated mushrooms, spring onions, and ginger in a bowl with soy sauce, sesame oil, cornflour, water and white pepper, mixing until well combined. Place a wrapper in your palm and add approximately 1 tablespoon of filling to the centre, then gather the edges upwards around the filling whilst rotating gently to create an open-topped pouch with a gathered neck, leaving the top slightly open to expose the filling. Line your steamer with baking paper and arrange shumai in a single layer, leaving space between each piece. Steam over boiling water for 8-10 minutes until the wrapper becomes translucent and the filling is cooked through. Serve hot with chilli oil, soy sauce, or rice vinegar for dipping.