Ingredients

Siu Mai Filling

• 300g scallops (without roes), roughly chopped
• 300g minced pork
• 12 shitake mushrooms, reconstituted in boiling water, then finely sliced
• 1 garlic clove, finely chopped
• 2 tsp ginger, peeled and finely sliced
• 1 spring onion, finely chopped
• 1 tbsp cornflour
• 1 tsp sugar
• 1 1/2 tbp sesame oil
• 1 1/2 tbsp shaohsing wine or dry sherry
• 2 tbsp soy sauce
• pinch salt
• pinch pepper

Siu Mai

• 36 wonton skins

To Serve

• soy sauce
• Chile oil

Method

1. Siu Mai Filling: Place all the ingredients in a food processor and blend them briefly, until well combined or place them in a bowl and beat them well so that they are combined. Cover the mixture and refrigerate until ready to use.
2. Siu Mai: Lay the wonton skins out on a work surface. Place a spoonful of the filling in the centre of each wonton. Bring the sides of the wontons around the filling and pleat it. Flatten the top of the filling with a spoon so that it is level with the skin. Place them on a tray or container in a single layer, cover and refrigerate or freeze until ready to use.
3. To Cook: Bring some water in the base of a steamer or wok with a bamboo steaming basket. Place some "Siu Mai" on a plate and place them in the top section of a steamer or in a bamboo steamer. Steam them for around 10 minutes or 15-20 minutes if frozen. Remove them from the steamer and serve or serve them directly from the steaming basket.
4. To Serve: Serve the Siu Mai with soy sauce and chili oil.