Siumai Dumplings

Instructions

• 1Place the dried mushrooms in a small bowl. Cover with hot water and stand for 1 hour to rehydrate. Drain.
  Tip: To keep mushrooms submerged, place a bowl on top.
• 2Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the carrot and process until finely chopped. Remove and set aside.
• 3Add the ginger and mushrooms to the processor bowl, and process until finely chopped. Add the green onions, half the pork, soy sauce, shaoxing wine, sesame oil, sugar, salt and pepper and process into a paste. Add the prawns, water chestnuts and remaining pork and pulse to form a coarse paste.
• 4Arrange 4 wonton wrappers on the bench top, cover the remaining wrappers with a tea towel to prevent them from drying out. Place 1 heaped tablespoon of the filling onto each wrapper. Brush the edges of the wrappers with a little water. Pleat the wrapper around the side of the filling to form a pouch with the top of the filling exposed. Flatten the filling slightly with a damp spoon. Top with a few pieces of carrot. Place onto a tray lined with baking paper. Repeat with the remaining wrappers and filling.
  Tip: Uncooked dumplings can be frozen for up to 3 months. Steam from frozen for 15 minutes.
• 5When ready to cook the dumplings, bring a large pot of water to a simmer over medium heat. Place a round piece of baking paper in a large bamboo steaming basket and pierce with a knife to create small holes. Arrange the dumplings on the paper. Set the basket over the pot of simmering water. Cover and steam for 10 to 12 minutes, or until just cooked.
  Tip: Cook the dumplings in batches or use a double steamer.
• 6Serve with chilli sauce and soy sauce.