Chinese Shu Mai Dumplings

Steamed Pork Shu Mai Dumplings.

Ingredients

·         8 oz Of Minced Pork

·         3Tbsp of Minced Water Chestnuts

·         1 Tbsp of Minced Mushroom

·         2 Tbsp of Finely Chopped Bodi

·         1 Tsp of Minced Garlic

·         1 Tbsp of Minced Onions

·         2 Tbsp of Chopped Chives

·         4dashed of Sesame Oil

·         2 Tbsp of Soy Sauce.

·         1 Pk of Wonton Skins

Sweet Soy Chill Dipping Sauce.

Ingredients

·         2 tbsp of Soy Sauce

·         2 Tbsp of Sweet Thai Chilli.

Method

In a medium sauce pan, add about three cups of water to boil. Set on the stove and start with the filling.

Place all the shu mai ingredients into a Medium bowl and mix until homogenous.

Take three wonton skins and lay them out on your board, and brush with water lightly.

Place one skin in your hand and cusp between your thumb and index finger to make a cup and using a Teaspoon, place a little of the pork mixture into the cup formation. Push down on the meat and using the ends of the wonton skins; gently fold over the tips to secure the meat filling.

Using a bamboo steamer, place the filled dumplings in and cover. Rest the bamboo steamer over the pot with the boiling water and ensure it fits snug. Steam Dumplings for about six minutes or until cooked.

To make dipping sauce, add the soy sauce and Thai sweet chill sauce together and mix. Place into a dipping bowl and sprinkle the top with chives.

Enjoy.