Siu mai (prawn and pork dumplings)

Yum cha (dim sum) is usually served between 10am and 3pm. Small morsels are enjoyed with tea. But it is also a very social occasion, as the food and tea act as a backdrop to family gatherings and business meetings.

SERVES 4 PREP AND COOK TIME 30 MINUTES (+ SOAKING AND REFRIGERATION TIME)

2 dried shiitake mushrooms

250g minced pork

50g raw prawns, roughly chopped 2 teaspoons finely grated ginger 2 teaspoons light soy sauce

2 teaspoons cornflour

12 wonton wrappers

Chilli Sauce, to serve (see box, above right)

1 Put the mushrooms in a small heatproof bowl. Pour over boiling water to cover. Leave for 30 minutes or until the caps are soft. Drain well, then remove and discard the stems. Finely chop the caps and put into a bowl.

2 Add the pork, prawns, ginger, soy sauce and cornflour to the mushrooms. Use your hands to mix everything together so it is evenly combined. Cover and

refrigerate for 3-6 hours for the flavours to develop.

3 To make the dumplings, place a wrapper in the palm of your hand. Put a heaped tablespoon of the filling in the centre of the wrapper. Fold up the edges to wrap around the filling, leaving the top of the dumpling uncovered. Firmly wrap your thumb and index finger around the top of the dumpling so it resembles a little bag.

4 Sit the dumplings in a bamboo steamer lined with baking paper. Place the steamer over a pan of simmering water and steam for 15 minutes until the dumplings are cooked through.

Serve hot from the steamer or transfer to a small plate and serve with Chilli Sauce and some soy sauce and sesame seeds on the side.