Dim sum 'Shao mai'

Step 1

Place carrot into mixing bowl and chop 5 sec/speed 6. Transfer into a small bowl and set aside. Rinse mixing bowl.

Step 2

Place water into mixing bowl and heat 2 min/80°C/speed 1.

Step 3

Add flour then egg and knead 40 sec/speed 3 - 5, increasing speed gradually from speed 3 to speed 5. Shape dough into a ball, transfer into a bowl, cover and allow to rest for 15 minutes.

Step 4

Place pork belly, mushrooms, ginger (optional) and prawns into mixing bowl and chop 6 sec/speed 5.

Step 5

Add sugar, sesame oil, salt, white pepper and cornflour and mix 1 min/speed 2.5. Meanwhile, oil Varoma dish and Varoma tray and set aside.

Step 6

Divide dough into 40 equal pieces and shape into small ball shapes. Roll each ball of dough on a floured surface into a circle, as thin as possible (approx. 7-10 cm diameter). Place 1½ teaspoons of the meat mixture onto shao mai skin. Pinch thumb and forefinger of left hand together to form a circle. Place a shao mai skin with filling on the circle and let it fall down slowly but not completely through the circle of your finger and thumb, while at the same time using the other hand to press meat slightly and to pinch sides of shao mai into many points, folding skin clockwise around the filling. The result should resemble a little purse with a flat bottom (open on top). Garnish each shao mai with a pinch of reserved chopped carrot. Arrange shao mai with a little space between them into prepared Varoma dish and onto tray. Clean and dry mixing bowl.

Step 7

Place water into mixing bowl, place Varoma into position, secure Varoma lid and steam 17 min/Varoma/speed 1. Serve immediately.