Tiger Stripe Siu Mai (Prawn Dumplings)

  • Prep time 10 mins
  • Cook time 5 mins
  • Yields 2–3 dozen
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  • Recipe Attribution Todd Bright, Wild Rice

Ingredients

  • 2 cups ground Sloping Hills pork
  • 1 cup rock crab meat
  • 1 bunch green onions, minced
  • 1 half bunch cilantro, minced
  • 1 Tbsp. fish sauce
  • 1/4 cup diced water chestnuts
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 egg, lightly beaten
  • 1 Tbsp. finely chopped ginger
  • 1 Tbsp. minced garlic
  • 1 Tbsp. corn starch
  • 1 cup whole BC side stripe shrimp, peeled and cleaned
  • 1 package square wonton wrappers
  • small amount of vegetable oil
  • chili oil (for dipping)
  • soy sauce (for dipping)

Equipment

  • bamboo steamer
  • bowl
  • mixing spoon
  • brush (for oiling bamboo steamer)
  • cutting board
  • knife
  • can opener

Directions

  1. In a bowl, combine all ingredients except the shrimp.
  2. Mix well.
  3. Form the mixture into small meatballs.
  4. Place a meatball in the center of a wonton wrapper.
  5. Lay a shrimp over the top of the mixture.
  6. Gather up the edges of the wonton wrapper and pull the wrapper up against the meat on the sides making a little ‘pocket’ (leaving it ‘open-faced’).
  7. Lightly oil a bamboo steamer.
  8. Place the dumplings in and steam for approximately 5 minutes.
  9. Serve warm with chili oil and soy sauce.

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