Method

• Cut out two circles of non-stick parchment paper to fit the inside of a 20cm diameter 2-tier bamboo steamer. 
• Finely chop the prawns to make a paste. Place in a bowl.
• Add the pork mince, soy sauce, Shaoxing wine, ginger, sugar, sesame oil, spring onions, pepper, salt and cornflour.  Stir well to combine all the ingredients.
• Brush each wonton wrapper with a little beaten egg. Take a wonton wrapper in the palm of your hand. Spoon one and a half teaspoons of the filling in the centre of the wonton wrapper. Place one clove of Black Garlic in the pork mixture making sure the Black Garlic is encased in the mixture. Gather up the edge of the wrapper and mould around the filling, pinching into a ball shape, leaving the centre open. Top each shumai with a pea.
• Fill the remaining wonton wrappers in the same way.
• Place 3cm water into a saucepan or wok and bring to the boil. Reduce the heat to medium.
• Place the shumai onto the non-stick parchment paper in the bamboo steamer. Put the lid on the bamboo steamer and place over the saucepan of boiling water (ensure the water does not touch the base of the bamboo steamer). Steam for 10 minutes until the pork mixture is cooked through. Check and maintain the water level during steaming.

To Serve: serve with sweet chilli dipping sauce.

Top Tip: if you can only buy square wonton wrappers cut off the corners to make a circle.

*the sustainability of seafood can vary, so check the Good Fish Guide to make sure you are making an ocean-friendly choice.