Siu mai, shao mai-steamed meat dumplings

Ingredients

• 1 Packet Wonton Wrappers (40 pcs)
• Shrimp or Fish Roe
• Fresh or Frozen Green Peas
• Meat Filling Bottom Layer
• 300 g Ground Pork (preferably with 15% fat)
• 150 g Peeled White Prawns, minced
• 2 Water Chestnuts, finely or chopped
• 2 tablespoons Soy Sauce
• 1 tablespoon Shaoxing Rice Wine
• 2 teaspoons Sesame Oil
• 1 ½ tablespoons Sugar
• 1 ½ teaspoon Dried Sole Fish Powder or 2 tsp Fish Sauce
• ½ teaspoon White Pepper
• 1 teaspoon Sea Salt
• 1 tablespoon Corn Flour
• ½ of Egg White
• Prawn Filling Top Layer
• 250 g Peeled White Prawns, minced
• 1 teaspoon Sesame Oil
• 2 teaspoons Sugar
• 2 teaspoons Corn Flour
• ¼ teaspoon Sea Salt
• ½ of Egg White

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Preparation

• Mix the filling mixture in a blender with a paddle attachment until well combine or mix with your hand. Refrigerate both filling mixtures for at least 4 hours or overnight.
• Cut the wonton wrapper with a cookie cutter or trim the edges with a small knife.
• Place the wonton wrapper into a small tea cup and place about 2 ½ teaspoon to 1 tablespoon of meat filling into the center of the wrapper. Then top with 1 ½ teaspoon of Prawn filling.
• Remove the dumpling from the tea cup and gather the edges together with your thumb and index finger, lightly squeeze it to form a waist and press down so that the filling is compact.
  
• Use your finger or small knife to smooth the surface with a little water. Then place green pea or shrimp roe on top of the surface.
• Place the dumplings in a steamer lined with greaseproof paper and steam for about 15 minutes. Serve immediately.