Sui Mai (shumai) is a type of Chinese steamed dumpling that is ever popular as part of a dim sum feast. Minced pork and prawn are wrapped in a ready made wonton wrapper and simply steamed. They are fun and easy to make in a large batch to stash extras in the freezer for later.
Very finely mince 60g Raw Prawns and 10g Chinese Dried Mushroom. Add this to 360g Minced Pork in a small mixing bowl.
Add 1.5 tsp Baking Powder, 2 tsp Fine Salt, 2 tsp Sugar, 2 tbsp Cornflour, 0.5 tsp White Pepper and 2 tbsp Vegetable Oil to the pork.
Mix everything extremely thoroughly to combine. I use my hands to scrunch everything together. Leave the mix to sit in the fridge for at least 10 minutes.
Take 30 Small Round Wonton Wrappers and lay 5 of them out on a flat surface.
Add a tablespoon of the filling mixture to the centre of each wonton wrapper. I worked this out to be 15g of filling per wonton if you would like to be very accurate.
Use your finger to wet the edge of the skins with a little cold water.
Make a circle with your thumb and forefinger on your left hand (assuming you are right handed, otherwise use your right hand).
Balance the dumpling skin and filling over the hole in your hand then ease the whole thing downwards through the hole. This will wrap the dough around the filling leaving the top exposed.
Firmly but gently press the wrapper together until it keeps its shape.
Repeat with the other 4 dumplings on the board. Continue working in batches until all the filling and skins are used.
To cook the dumplings, place them in a steamer basket and cook for 8 minutes over boiling hot water. To cook from frozen, allow 12 minutes.
Notes
The step by step photographs provided in this recipe represent the making of 15 dumplings.