Siu Mai

Method

1. 1

   Mix the filling

   Combine the pork, prawns, mushrooms, spring onions, ginger, soy sauce, rice wine, sesame oil, cornflour and white pepper. Mix firmly for 1 minute until sticky.

2. 2

   Fill the wrappers

   Place a wrapper in your palm and add about 1 tbsp filling to its centre. Gather the wrapper around the filling, leaving the top open, and press gently to make a compact cylinder.

3. 3

   Finish shaping

   Repeat with the remaining wrappers and filling. Top each dumpling with a little grated carrot.

4. 4

   Prepare the steamer

   Bring 3 cm of water to a simmer over medium-high heat, about 5 minutes, until steaming steadily. Line a steamer basket with baking paper punched with small holes, or lightly oil it.

5. 5

   Steam the siu mai

   Arrange the dumplings in the basket with space between them. Cover and steam over medium-high heat for 10 to 12 minutes, until the wrappers are tender and the filling is firm.

6. 6

   Check the centre

   Check the centre of a dumpling with a food thermometer: the minced pork must reach 71°C (160°F) for safety.

7. 7

   Serve

   Remove the basket from the heat and let the dumplings stand uncovered for 1 minute, until excess steam has cleared. Serve hot.

Tips

• Punch small holes in the baking paper so steam can pass through.
• Keep the dumplings spaced apart in the steamer to prevent them sticking together.

Swaps

• Use finely chopped dried wood ear mushrooms instead of shiitake.
• Use dry sherry instead of Shaoxing rice wine.

Storing

Refrigerate leftovers in a covered container for up to 2 days and reheat until piping hot.