Mince the onion and peeled prawns finely. Put in the ◎ and the other ingredients and mix well until sticky. Leave to rest in the fridge for a while.
Cut the shumai skins in half and slice into 3mm stripes.
Place the cut shumai skins into a container and toss gently. Take spoonfuls of the meat-shrimp mixture, throw into the container with the cut up skins, and form into balls. Your hands will remain clean.
Drizzle sesame oil on parchment paper (optional) and bring the water in a steamer to a boil. Place the siu mai dumplings on the parchment paper in the steamer and steam for about ten minutes.
Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce.
Story Behind this Recipe
I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.
■You can use scallops or squid instead of shrimp too. Use any seafood you like. ■They don't have to be jumbo sized either♪ ■Don't steam them too long ,otherwise you will make the dumplings hard. ■At Step 3 coat the filling with shumai skin cut into strips and press firmly. I think the amount of shumai skin is just right.