Ingredients
1 large porcini or shiitake dried mushroom
200 ml boiling water
100g pork mince
100g prawns, shelled, deveined and chopped fine
2 tbsp water chestnuts, chopped fine
2 spring onions, white parts finely diced (retain greens)
2 tsp soy sauce
1 tsp dry sherry
1 tsp sesame oil
1 tsp cornflour
1/2 tsp sugar
1 pinch Chinese pepper
20 3 1/2″ round wonton wrappers (available at Chinese supermarkets)
Suitable for:
The Method
Soak the mushroom in the boiling water until softened (about 20 minutes). Drain. Remove and discard the stem and the tough centre. Chop very finely.
Mix the mushroom, pork, prawns, water chestnuts, spring onions, soy sauce, sherry, sesame oil, cornflour, sugar, salt and pepper together. Place a generous tsp of the mixture on the centre of each wonton wrapper.
Bring the sides of the wrappers up around the filling. Pinch the tops together to form bundles around the filling. Press down lightly on the filling. Tie top with strips of the green spring onion.
Fill the inner pot water up to the minimum line and place the trivet and steamer tray into the pot. Place the dim sum on the tray (this may have to be done in batches). Close the lid and set the pressure release valve to closed. Select the STEAM function and scroll down to the VEG MIXED FRESH program and press START.
Open the lid, remove the dim sum, check in the middle of one that the pork is cooked and then keep them warm while additional batches are cooked.
Serve warm with a sweet chili, hoisin, soy or (for a special treat) XO sauce.
