Ingredients:

Allergens in bold

Spring Onion

Water Chestnuts

Pork Mince

Crushed Ginger (Sulphites)

Soy Sauce (Gluten, Soya)

Vegetarian Stir Fry Sauce (Gluten, Soya)

Sesame Oil (Sesame)

Cornflour

White Pepper

Pak Choi

Wonton Pastry (Gluten, Eggs)

Chiu Chow Chilli Oil (Soya, Sesame)

Nutritional Information:

Per serving: Energy (kcal) 589 Fat 24g of which saturates 4g Carbohydrates 73g of which sugars 6g Protein 19g Salt 5.13g

Recipe Description:

As more and more merchants travelled the Silk Road through China, teahouses sprang up to refresh them on their journey, leading to the development of the ‘dim sum’ meal, a series of delectable small plates and snacks served with tea. Siu Mai are one of the original and most famous Cantonese dim sum bites, but Southern merchants probably encountered them first in Inner Mongolia, where it was a mutton-based dumpling flavoured with plenty of ginger and spring onion. Siu mai are always left open at the top, and were probably prominently displayed in teahouses in order to show off the quality of the local dumpling fillings.