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These simple dumplings are known as siu mai in Hong Kong, where the mix of minced pork and finely chopped prawns is a huge favourite. Unusually, they're cooked 'open' with the filling showing at the top and the wrappers only covering the base and sides. This makes them much easier to fold, and gives you the chance to top them with any ingredient you like. Here we're using a piece of spring onion, but you could also use a single pea, chopped carrot or even fish roe for a spectacular look!
To make this recipe, you'll need:
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A complete set of Noodle Legend Blend Refills
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I love these dumplings even as a snack on their own. The badian blend just sings with these lovelies and when using pre-made wantons they are super quick and simple to make. Thank you guys for yet another corker of a dish.
Your dumplings look fab, Debbie - the perfect little snack! Happy spicing!