🥟 Siomai (steamed dumplings)

30 pieces · prep 40 min · cook 20 min

Ingredients

• 400 g prawns, chopped
• 200 g ground chicken or pork
• 1 carrot, finely grated
• 4 tbsp tapioca starch
• 2 spring onions
• 1 egg
• 30 dumpling wrappers
• 1 tbsp soy sauce, 1 tsp sesame oil, white pepper

Method

1. Chop the prawns by knife rather than in a processor: you want pieces, not purée.
2. Mix all the filling ingredients and work them in one direction for 3 min, until sticky and springy.
3. Chill 30 min: cold, the filling is far easier to shape.
4. Put a spoonful in the centre of a wrapper, gather the sides around it leaving the top open, and press down.
5. Top with a little grated carrot.
6. Steam 15 to 20 min, on perforated baking paper so they do not stick.

Adapted from Cessha Andara (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu