for 80 raviolis around
- 450 g of ground pork
- 1 box of bamboo shoots
- 5 chinese mushrooms
- 100 g of shrimp or crab
- 1 tablespoon of sesame oil
- 2 tablespoons of soy sauce
- salt, pepper
- 1 tablespoon of cornstarch
- 1/4 cup of water (4 tablespoons)
- a pack of Won-Ton paste
Soak the mushrooms in water for 20 minutes to rehydrate them and then chopcoarsely. Cut bamboo shoots into small pieces.
Peel the shrimp, make a small cut on the back and remove the black vein, then cut into small pieces.
In a bowl, put ground meat, add bamboo shoots, mushrooms, shrimp, soy sauce, sesame oil, pepper, salt, cornstarch mixed with water first, then mix the whole.
Place a tablespoon of farce in the center of the wonton dough, punch the dough down and lightly tighten the top, put some flour on the bottom of the wonton dough to prevent them from not sticking during cooking.
Put the Siu May on a plate, leave them uncovered in the freezer to freeze them.
Place baking paper in the steamer basket and place the Sui Mai and cook 7-10 minutes.
Serve with soy sauce.