After a relatively successful first attempt at Chinese cooking, I decided to give it another go… This time focusing on making my own Shumai.
Just in case you’re not familiar Shumai (also known as siu mai) are a delicious Chinese dumpling, often made with prawn or pork (or indeed both).
I opted for a prawn variety, mixing raw prawns with spring onion, diced water chestnuts, garlic and ginger.
The seasoned mixture was then added to dumpling cases and carefully folded to create an open top dumpling… simple!
All that was left then was to steam the little parcels for 6 – 8 mins.
To go alongside these tasty treats, I decided to make some chicken teriyaki skewers…
A simple marinade of honey, soy sauce, sesame oil before hitting the griddle and they were good to go.
A few prawn toast and chicken gyoza to finish up and the feast was complete. Take two, a success!
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