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20
fat dumplingsMedium
40 min
Published 2018
Both the Thais and Chinese serve these open top dumplings. I prefer the Thai rendition as they eat them with fried garlic and sweet soy sauce. Much easier to prepare than gyoza or wontons, shumai can be assembled in moments.
Roughly chop half of the prawns and place in a bowl with the pork and water chestnuts. Place the garlic and ginger in a food processor and chop until fine, then add the coriander, spring onion and remaining prawns and pulse until chunky. Add the cornflour, egg white, fish and soy sauces and pulse again to mix. Pour into the bowl with the pork and chunky prawns. Mix well and season with freshly
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