Thai Shumai Dumplings

Name: Thai Shumai Dumplings
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: Makes 20 fat dumplings
Cuisine: Chinese
Ingredients: 1 cm (½ inch) slice ginger; 60 ml 2 fl oz) sweet soy sauce (kecap manis); 2 tbsp lime juice; 150 g (5½ oz) minced pork; 8 water chestnuts, chopped; 1 thumb-sized red chilli, diced; 1 garlic clove; 20–25 wonton or gyoza wrappers; 2 tbsp vegetable oil; 4 garlic cloves, finely chopped; 200 g 7 oz) raw peeled prawns; 1 tsp egg white; 2 tsp cornflour; small bunch coriander (cilantro); 2 spring onions (scallions), finely sliced, plus extra to serve; 2 tsp soy sauce; 2 tsp fish sauce

Preparation info

Makes
20
fat dumplings

Difficulty
Medium
Ready in
40 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

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.

Ingredients

200 g 7 oz) raw peeled prawns
150 g (5½

Asia
China
Thailand
Main course

Method

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