Ingredients

1 Packet Wonton Wrappers (40 pcs)
Shrimp or Fish Roe
Fresh or Frozen Green Peas

Meat Filling – Bottom Layer
300 g Ground Pork (preferably with 15% fat)
150 g Peeled White Prawns, minced
2 Water Chestnuts, finely or chopped
2 Tbsp Soy Sauce
1 Tbsp Shaoxing Rice Wine
2 tsp Sesame Oil
1 ½ Tbsp Sugar
1 ½ tsp Dried Sole Fish Powder or 2 tsp Fish Sauce
½ tsp White Pepper
1 tsp Sea Salt
1 Tbsp Corn Flour
½ of Egg White

Prawn Filling – Top Layer
250 g Peeled White Prawns, minced
1 tsp Sesame Oil
2 tsp Sugar
2 tsp Corn Flour
¼ tsp Sea Salt
½ of Egg White

Method

Mix the filling mixture with a blender with a paddle attachment until well combine or mix with your hand. (Using a rubber glove) Refrigerate both filling mixtures for at least 4 hours or overnight.

Step 1: Cut the wonton wrapper with a cookie cutter or trim the edges with a small knife.

Step 2: Place the wonton wrapper into a small tea cup and place about 2 ½ tsp to 1 Tbsp of meat filling into the center of the wrapper. Then top with 1 ½ tsp of Prawn filling.

Step 3: Remove the dumpling from the tea cup and gather the edges together with your thumb and index finger, lightly squeeze it to form a “waist” (Siu Mai shape) and press down so that the filling is compact.

Or

Place 1 Tbsp of meat filling in the center of a square wonton wrapper. Then top with 1 ½ tsp of prawn filling. Gather the edges of the wrapper with your thumb and index finger to make a waist. Press down so that the filling is compact.

Step 4: Use your finger or small knife to smooth the surface with a little water. Then place green pea or shrimp roe on top of the surface.

Step 5: Place the dumplings in a steamer lined with greaseproof paper and steam for about 15 minutes. Serve immediately.