Tiger Stripe Sui Mai (Prawn Dumplings)

Ingredients

• 2 cups ground Sloping Hills pork
• 1 cup rock crab meat
• 1 bunch green onions, minced
• 1 half bunch cilantro, minced
• 1 Tbsp. fish sauce
• 1/4 cup diced water chestnuts
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 egg, lightly beaten
• 1 Tbsp. finely chopped ginger
• 1 Tbsp. minced garlic
• 1 Tbsp. corn starch
• 1 cup whole BC side stripe shrimp, peeled and cleaned
• 1 package square wonton wrappers
• small amount of vegetable oil
• chili oil (for dipping)
• soy sauce (for dipping)

Equipment

• bamboo steamer
• bowl
• mixing spoon
• brush (for oiling bamboo steamer)
• cutting board
• knife
• can opener

Here is how:

1. In a bowl, combine all ingredients except the shrimp.
2. Mix well.
3. Form the mixture into small meatballs.
4. Place a meatball in the center of a wonton wrapper.
5. Lay a shrimp over the top of the mixture.
6. Gather up the edges of the wonton wrapper and pull the wrapper up against the meat on the sides making a little ‘pocket’ (leaving it ‘open-faced’).
7. Lightly oil a bamboo steamer.
8. Place the dumplings in and steam for approximately 5 minutes.
9. Serve warm with chili oil and soy sauce.