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Before you jump to Pork and prawns Sumai recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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If you want to see results, it is definitely not a necessity to drastically change your eating habits. Even more important than totally changing your diet is simply substituting healthy eating choices whenever possible. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.

Obviously, it’s not hard to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to pork and prawns sumai recipe. To cook pork and prawns sumai you need 14 ingredients and 3 steps. Here is how you do it.

The ingredients needed to make Pork and prawns Sumai:

1. Get 1/2 package wonton wrappers, cut to round*
2. You need 250 g ground pork
3. You need 150 g raw prawns, deveined and finely chopped
4. Get 1 tablespoon soy sauce
5. Use 1 teaspoon grated ginger
6. You need 2-3 shiitake mushrooms (finely chopped)
7. Take 1 teaspoon sesame oil
8. You need 1/2 teaspoon salt
9. You need 1/4 teaspoon black pepper
10. Use 1 egg, beaten, for egg wash
11. Get Garnish: 1 cup green peas
12. Use 1 pack fish eggs (optional)
13. Take Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush
14. Get If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife

Steps to make Pork and prawns Sumai:

1. In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper.
2. Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea.
3. Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.

Chewy, sticky, silky, melty - potstickers tick every possible moreish box. (China Squirrel)Source: China Squirrel. Notes: Called 'siu mai', these are open-wrapped steamed pork and prawn dumplings that can be found in all the dim sum restaurants in Hong Kong. Place mince, prawns, egg, garlic and oyster sauce in a food processor and process until finely chopped. Lay wonton wrappers on a flat surface. Siomai made of ground pork, shrimp, and shitake mushrooms are tasty and filling.

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