Juicy prawn shumai — open-topped dumplings of prawn and pork — steamed gently until plump and tender. Using the steaming basket and Steam setting on the BRUNO Mini Digital Rice Cooker makes them easy to cook at home, with a whole prawn peeking out of each one for a pretty, dim-sum-style finish.
Ingredients
- 10 prawns, shell on
- 80g pork mince
- 1/6 onion, finely chopped
- 1/2 tbsp potato starch (or cornflour)
- Salt and pepper
- 1 tsp sesame oil
- 8 shumai (or wonton) wrappers
- Lettuce or cabbage leaves, to line the basket
- To dip: soy sauce, rice vinegar and mustard
Method
- Peel and roughly chop 8 of the prawns; leave 2 whole for the tops, or butterfly them. In a bowl mix the pork mince, chopped prawn, onion, potato starch, sesame oil and a little salt and pepper until combined.
- Roll each wrapper out with a rolling pin until about twice the size. Place a butterflied prawn (back down, tail poking out from the corner) and one-eighth of the filling on each, then gather the wrapper up around it.
- Set the steaming basket into the rice cooker. Pour 1 cup of water into the inner pot, line the basket with lettuce or cabbage and arrange the shumai on top.
- Steam on the Steam setting for 20 minutes.
- Serve hot with a dip of soy sauce, rice vinegar and a dab of mustard.
Tip: Lining the basket with lettuce or cabbage stops the dumplings sticking and helps them steam evenly. Keeping a whole prawn on top of each shumai gives that eye-catching, restaurant-style look.
Recipe adapted from BRUNO Official.