Siu Mai

Method

Soak the dried shiitake mushrooms in warm water for 30 minutes until soft, then finely dice them. Finely dice the water chestnuts and bamboo shoots. Combine the minced pork with the diced mushrooms, water chestnuts, bamboo shoots, soy sauce, sesame oil, oyster sauce, cornflour, ginger, garlic, spring onions, sugar and white pepper in a bowl, mixing gently until just combined. Place a wonton wrapper on a work surface with one corner pointing towards you, add about 1 tbsp of filling to the centre, then fold the bottom corner up and the two side corners over the filling, leaving the top corner open and exposing the mixture. Press gently to shape into an open purse. Arrange siu mai on a greased steamer basket, brush the exposed filling with a small amount of pork fat, and steam over boiling water for 12-15 minutes until the pork is cooked through and the wrapper is tender. Serve immediately with chilli oil, soy sauce or plum sauce for dipping.