Steamed Chicken and Prawn Dumplings (Siomay Ayam Udang)

Description:
This is the Chinese Indonesian dumpling style... please don't call them dim sim... ckckck

All volume measurements are with US measuring spoons.

Ingredients:
360 g prawn meat
0.25 cup Shao Xing wine, dry sherry or white wine

700 g chicken breast, skin off
140 g waterchesnut, chopped coarsely
2 eggs, 59 g mass
150 g tapioca starch

1.5 Tbsp spring onion, thinly sliced
1.5 Tbsp fish sauce
1.5 Tbsp sesame oil
3 Tbsp fried shallots, ground
20 g garlic, finely grated
1 tsp ground white pepper
1 tsp ginger powder
1 tsp caster sugar

1 pack of wonton or gyoza skins/wrappers

Note: The seasonings and the wrappers are available at the Asian grocery.



Directions:
1. Peel and devain prawn. Wash. Marinade prawn meat with wine for about 15 minutes. Then, drain the wine and wash with water. Pat dry.
2. Mince prawn and waterchesnut in a food processor. Put aside in a mixing bowl.
3. Cut chicken breast into small pieces and mince in the food processor.
4. Mix prawn, waterchesnut, chicken and the other ingredients until combine in the mixing bowl.
5. Prepare steamer and boil water
6. Take one piece of wonton skin, wet the skin with a bit of water (about a quarter of a tsp) and put 1 rounded Tbsp of filling in the centre on the wet side. Wrap the side of the filling with the skin and pleat the skin.
7. Steam for 20 minutes. Serve with chilli sauce or peanut sauce