Ingredients:

For basic mince:

500 g lean minced pork

100 g pork fat, minced

2-3 dried Chinese mushrooms, soaked

2-3 water chestnuts, peeled

1 bunch spring onions, chopped

20 dumpling skins (wanton skins)

1 egg white

1 tbsp corn starch

1 tsp finely diced carrots

Sesame oil

Salt and pepper to taste

Method:

1. Place lean minced pork and minced pork fat in a large mixing bowl. Add salt, pepper, sesame oil, chopped spring onions and corn starch.

2. Drain the mushrooms and dice. Gently bash the water chestnuts with the back of a cleaver and chop them roughly.

3. Add egg white, mushrooms and water chestnuts to pork mixture.

4. Using your hands, stir the meat mixture vigorously in one direction, sprinkling a little water if it gets too dry or sticky.

5. Place a large spoonful of the prepared filling in the center of the dumpling skin. Create a little well with your thumb and index finger and gently push the dumpling into the palm of your hand. This makes the classic "barrel" shape. Push the sides of the dumpling tight against the filling, using a little water as "glue" if it comes apart.

6. Set the siew mai in a bamboo steamer and top with some diced carrots for color. When you have a basketful of siew mai, close the cover and steam over very rapidly boiling water for 12 to 15 minutes.

FOOD NOTES: To make little fried wantons, place a spoonful of filling along one edge of the dumpling skin. Roll the corner towards the center so you get a triangle. Fold the two long edges backward and press firmly to make a bud-shaped dumpling. Deep fry wantons in medium hot oil for about 7-8 minutes or until they turn a nice golden brown. Serve with sweet chili sauce.

You can fold your dumplings any way you like to create a variety. You can add various garnishes like green peas, sweet corn or carrots for color. If you like, add minced prawns to the basic meat mixture or substitute the lean pork for chicken. But you may need to keep the pork fat. It's this little bit of fat that gives the filling its smooth richness.