Classic Yum Cha Siu Mai (Shumai) | Marion's Kitchen

Take three-quarters of your prawns and use a sharp knife to finely mince them (alternatively, you could pulse them in a food processor to form a rough paste). Roughly chop the remaining prawns.

In a large bowl, place the prawns, pork, garlic, soy sauce, white pepper, sesame oil, sugar, salt, egg, corn flour and spring onion. Mix vigorously until well combined and the mixture is firm-ish and sticky.

If your wonton wrappers are square, use an 8cm (just over 3”) pastry cutter to cut them into rounds. Place a wrapper in the palm of your hand. Add 2 tsp of the filling to the centre then squeeze and ‘squish’ the wrapper around the filling. Pat down the filling on the top. Place a few squares of carrot in the centre of the filling at the top. Place onto a tray lined with baking paper. Repeat until the filling and wrappers are used up.

Place the dumplings (in batches) into a steamer basket and steam either in Panasonic 10-cup Rice & Multi Cooker SR-CN188WST for or over a pot of boiling water for 8-10 minutes or until cooked through.

For the dumpling dipping sauce, mix all the ingredients in a bowl.

Serve the siu mai with the dipping sauce.