•500g Belly pork (skin removed)
•24 pieces Won Ton pastry
•50g Sliced bamboo shoots
•8 Chinese mushrooms (soak for 20mins)
1.Cut belly pork into small pieces. Add mushrooms and bamboo shoots together and blend for 30 secs.
2.Transfer blended pork into mixing bowl.
3.Add 1 tsp of salt, 1 tsp of sugar, 1 tbsp of oyster sauce, 1 tsp of sesame oil, ¼ tsp of white pepper and 1 ½ tbsp of cornflour. Mix well.
4.Trim the 4 corners of the Won Ton pastry.
5.Place the Won Ton pastry on the thumb and the index finger. Stuff the filling in with a knife and gather edges together to create a waist. Then press down the stuffing so that it is smooth and compact.
6.Put 2/3 green peas on top to decorate.
7.Place Siu Mai in a bamboo steamer about ½ inch apart. Steam for 10 mins over high heat.
8.Serve with chilli dip or Worchester Sauce.
Ready to serve