Breville Test Kitchen

Siumai Dumplings

Name: Siumai Dumplings
Cook time: 3600 s
Total time: 7200 s
Yield: Makes 26
Ingredients: 2 large dried shiitake mushroom caps; ¼ carrot - peeled; 2cm piece fresh ginger - peeled; 2 green onions - white part only; 300 g pork neck - cut into 5cm pieces; 2 tbsp light soy sauce - plus extra to serve; 1½ tbsp Shaoxing wine; 2 tsp toasted sesame oil; ½ tsp white sugar; ¼ tsp coarse salt; ¼ tsp ground white pepper; 170 g peeled and deveined raw prawns; 90 g canned or fresh whole peeled water chestnuts; 26 square wonton wrappers; Chilli sauce - to serve

Siumai are the dumpling-divas of the dim sim trolley…stealing the spotlight with their rich, savoury filling. Making them at home is easy, with the Breville Food Processor chopping the pork, prawns and veggies at the push of a button. Steam, dip, enjoy.

2 hrs total time

1 hr active time

Medium

Makes 26

Ingredients

Measurements:

2 large dried shiitake mushroom caps
¼ carrot
peeled
2cm piece fresh ginger
peeled
2 green onions
white part only
300 g pork neck
cut into 5cm pieces
2 tbsp light soy sauce
plus extra to serve
1½ tbsp Shaoxing wine
2 tsp toasted sesame oil
½ tsp white sugar
¼ tsp coarse salt
¼ tsp ground white pepper
170 g peeled and deveined raw prawns
90 g canned or fresh whole peeled water chestnuts
26 square wonton wrappers
Chilli sauce
to serve

Instructions

1Place the dried mushrooms in a small bowl. Cover with hot water and stand for 1 hour to rehydrate. Drain.
Tip: To keep mushrooms submerged, place a bowl on top.
2Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the carrot and process until finely chopped. Remove and set aside.
3Add the ginger and mushrooms to the processor bowl, and process until finely chopped. Add the green onions, half the pork, soy sauce, shaoxing wine, sesame oil, sugar, salt and pepper and process into a paste. Add the prawns, water chestnuts and remaining pork and pulse to form a coarse paste.
4Arrange 4 wonton wrappers on the bench top, cover the remaining wrappers with a tea towel to prevent them from drying out. Place 1 heaped tablespoon of the filling onto each wrapper. Brush the edges of the wrappers with a little water. Pleat the wrapper around the side of the filling to form a pouch with the top of the filling exposed. Flatten the filling slightly with a damp spoon. Top with a few pieces of carrot. Place onto a tray lined with baking paper. Repeat with the remaining wrappers and filling.
Tip: Uncooked dumplings can be frozen for up to 3 months. Steam from frozen for 15 minutes.
5When ready to cook the dumplings, bring a large pot of water to a simmer over medium heat. Place a round piece of baking paper in a large bamboo steaming basket and pierce with a knife to create small holes. Arrange the dumplings on the paper. Set the basket over the pot of simmering water. Cover and steam for 10 to 12 minutes, or until just cooked.
Tip: Cook the dumplings in batches or use a double steamer.
6Serve with chilli sauce and soy sauce.