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!

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.

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 / .

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.

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.