Siu Mai (Prawn and Pork Dumplings)

Siu Mai dumplings are such a dim-sum staple. I remember devouring these as a young child when following my mum on dim-sum dates and now, my boys do it too. Now you can enjoy this delicious dumpling at home by making it with the Thermomix, and a lot of it too as it yields a big serving!

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Prep and Cooking Time – 25 minutes | Serves – makes approximately 20 – 30 dumplings.

INGREDIENTS

– 170g pre-marinated garlic prawns
– 450g pork, cubed
– 1 cup dried sliced shiitake mushrooms
– 20g spring onions, green section
– 2 egg whites
– 1 ½  teaspoon soy sauce
– 1 ½  Tablespoon cooking sherry
– ½ teaspoon sesame oil
– 2 teaspoon corn starch
– 1 Tablespoon TM vegetable stock concentrate
– wonton or siu mai wrappers
– 1L boiling water
– mini cubed carrots to garnish

METHOD

Soak the dried shiitake mushrooms in warm water for approximately 20-30 minutes. When completely softened, squeeze the excess liquid and moisture out of the mushrooms. Set aside.

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Place spring onion greens into the bowl and chop 3 sec / speed 7. You may need to do this twice to ensure the spring onions are finely chopped. Scrape the sides of the bowl.

Add the soaked mushrooms and chop 5 sec / speed 7. Scrape the sides of the bowl.

Add the pork, prawns, egg whites, soy sauce, sherry, sesame oil, cornstarch, sugar and vegetable stock concentrate and mix 40 sec / speed 5 / counter-clockwise operation .

Divide the meat mixture between wonton wrappers and push together into small purse shapes, with a flat bottom and without sealing the tops. Place assembled sui mai’s onto the Varoma tray and garnish with the mini cubed carrots.

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Rinse out your Thermomix bowl and add boiling water. Set the Varoma into position and steam 16 minutes / Varoma / speed 2. Serve while freshly steamed.

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* Inspired by Thirsty for Tea’s Siu Mai Dumplings recipe *

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