NQN's mum's famous wontons or Siu Mai
Ingredients
- 500g/1.1lbs mince pork
- 2 teaspoons salt
- 1.5 teaspoons sugar
- 1 tablespoons light soya sauce
- 250grams/8.8ozs prawn meat or 0.5 kg prawn in shell (minced)
- 4 shiitake mushrooms (diced)
- 3 stalks (green and white part trimmed) spring onion (shredded)
- 40g/1.4oz water chestnuts or bamboo shoots diced (optional)
- 1 egg
- 1 teaspoon sesame oil, some pepper
- 1.5 tablespoons cornflour
- 1.5 packets/70 sheets Wanton or Gow Gee pastry
Method
Step 1 - Put the mince pork in a large bowl. Add salt, sugar, soy sauce to the minced pork. Mix until meat become sticky.
Step 2 - Then add in minced prawn, spring onion, mushroom. egg, sesame oil, some pepper and cornflour. Mix thoroughly until the mixture is sticky.
Step 3 - Fill the Wonton pastry with the mixture for Wonton or cut the Wonton pastry into a circle and fill more meat mixture for Siu Mai.
Step 4 - Fill a pot with water and bring to the boil. Add wontons, not too many at a time, and cook until they float to the top. Serve with chicken broth with greens. Or for Siu Mai, place greaseproof paper at the bottom of a bamboo steamer and steam over a pot of boiling water.
Folding Wontons
Add small amount of wonton filling in centre of the pastry
Wet edges
Fold over to make a triangle
Press and seal edges gently but firmly
Grab the right hand corner and bring it to the centre corner, do the same for the left
Press both corners firmly but gently
Folding Gow Gees for steaming
Add wonton mixture and shape lengthwise
Moisten with water and fold over and start pleating at one end to the other
Making Siu Mai
Cut out rounds using a cookie cutter
Add filling in centre (more than with gow gees or wontons)
Add carrot on top (purely optional, for decoration but more appropriate than cupcake sprinkles in this case!)