Sluttishly Savoury: Siu mai dumplings

I've gone a bit crazy for dim sum this week. More so than usual. It's rare for a two week period goes by without some sort of dumpling fix. They're probably the healthiest thing I can order from my local Chinese (at least that's what I tell myself anyway), but they're also really easy to make.

The hardest thing about making your own dumplings is sourcing the wonton wrappers. Surprisingly, none of the large supermarkets seem to stock them (please tell me if you spot them). I'm lucky that I have a Chinese supermarket over the road and can't rave about it enough. If you do have one nearby and you haven't been, go immediately. You'll wonder how you ever lived without it.

Sui mai dumplings are one of the first things I order in a restaurant. That's how a lot of my recipes end up on Domestic Sluttery. I basically try and recreate dishes that I had once in a restaurant. The pork and prawn mixture is light, with just a little tang from the ginger and freshness from the spring onion. Dip them in chilli oil for a little bit of spice.

You'll need:

• 200g pork mince
• 200g prawns
• handful of spring onions, chopped
• ginger, grated
• 1tbsp rice wine
• 1tsp sesame oil
• Wonton wrappers (still slightly chilled so they're easier to peel from one another)
• Milk

Make it!

• Mix all of the mixture ingredients together in a bowl
• Pop a little mixture on each wonton wrapper (don't overfill) and dab milk across the edges. Fold up around your mixture, but leave the centre unfolded.
• Pop in a steamer and steam for about 8 minutes (you might want two steamers - going back and forth to put more on is a bit of a pain).
• Serve with chilli oil and then make some more. And some more. And some more.

Flickr image from B.2010's photostream. Your dumplings will look a lot like that. I'll stop using stunt photos once I've got a camera cable, I promise.