Recipe by Dan Dumbrell  

Makes about 20 large dumplings 

Ingredients: 

• 300g pork mince
• 2 spring onions (sliced)
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 Tbsp light soy sauce
• 1 Tbsp Chinese cooking wine
• 1 tsp sesame oil
• 1 tsp sugar
• 20 egg wonton dumpling wrappers 

Method:

1) In a bowl, mix pork mince, spring onions, garlic, ginger, salt, pepper, soy sauce, cooking wine, sesame oil and sugar until well combined. 

2) Scoop about 1 tablespoon of filling onto baking paper. Brush one side of a wonton wrapper with water then place the wrapper wet side down over the filling and gently press while turning to seal into a siu mai shape. 

3) Place folded siu mai in a steamer and steam over gently boiling water for 10–12 minutes or until cooked through. Serve hot with chilli oil or soy sauce.