SHU MAI DUMPLINGS WITH CELESTE CAVIAR by June D'arville

INGREDIENTS

  • 10 wonton wrappers
  • 100 g pork mince
  • 5 prawns, peeled and deveined
  • ½ tsp light soy sauce
  • ½ tsp fish sauce
  • 2 cm white part of a springonion
  • 1 tsp grated fresh ginger
  • 1 small carrot, grated finely
  • 30g Céleste caviar 

 

 

INSTRUCTIONS

Finely chop the prawns and onion.

Combine the pork mince, prawns, onion, soy sauce, ginger, and fish sauce in a mixing bowl.

Place a generous teaspoon of the prawn filling on a wonton wrapper and shape it into a small cup in your palm. Then, holding it between your thumb and index finger, add extra filling to fill the dumpling up entirely.

Place the dumplings in a (bamboo) steamer lined with parchment paper. 

Steam the dumplings for 8 to 10 minutes. 

Garnish each dumpling with Céleste caviar and finely grated carrot. 

Enjoy!

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