Siu mai (dim sum)

• water chestnuts40g g

  drained and finely chopped

• ginger↗1 tbsp tbsp

  grated

• spring onion↗1

  finely chopped

• light soy sauce↗1½ tbsp tbsp
• Shaoxing rice wine or dry sherry↗¾ tbsp tbsp
• sesame oil↗1 tsp tsp
• prawns↗120g g

  finely chopped

• minced pork↗200g g
• egg white1
• potato flour↗1 tbsp tbsp

  or cornflour

• wonton wrappers↗20

  about 8cm in diameter

• goji berries20

  for the top (optional)

• sweet soy sauce↗

  mixed with a little grated ginger and chilli oil (optional), for dipping

Step-by-step instructions

1. 1

   Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix thoroughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.

2. 2

   Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don’t squeeze the top together – you should still be able to see the filling.

3. 3

   Add more filling if needed until it’s reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.

4. 4

   Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.