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Ingredients
- 100g reconstituted dry shiitake mushrooms (dry ones have extra flavour)
- 500g pork mince
- 1 stem shallot, chopped
- 1 small knob of ginger, finely chopped
- 50ml Chinese cooking wine
- 3 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 tbsp oyster sauce
- 2 tsp salt
- 2 tsp pepper
- 2 tsp tapioca or potato flour
- 50g Chinese celery, chopped
- Shu mai wrappers (at Asian grocers)
- Sauce
- 50ml black vinegar
- 10g ginger, julienned
Method
Place dried mushrooms in hot water 20 minutes before starting. Combine the pork, mushrooms, shallots and ginger in a bowl. Add the cooking wine, both oils and oyster sauce, mash through with hands or big wooden spoon. Add the salt and pepper with the flour and mash through. When serving, add the celery at the end so that it keeps its crispness. Place the shu mai wrapper so it covers your four fingers. Put a spoonful of the mix in the centre of the wrapper. Pushing the mix in with your fingers, make a small pouch or cup. Flatten the bottom of the shu mai and tighten the outer edges. (If this is difficult, use any other wonton wrapping method.) Steam for 8 minutes. Serve with sauce.
Makes 18-20
John Park from China Doll
