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These look fiddly but the folding is forgiving. Steam a batch and serve with soy.
Pork and prawn siu mai
Ingredients
Method
- Mix the pork, prawns, spring onion, soy, sesame oil, ginger, cornflour and sugar into a filling.
- Place a spoonful in the middle of a wrapper.
- Gather the edges up around the filling to make an open cup.
- Steam over simmering water for 8 to 10 minutes until cooked through.
- Serve hot with soy sauce.
Notes
Why this recipe works
The mix of pork and prawn gives the filling both texture and sweetness. Cornflour is the binding agent that stops it falling apart in the steamer without making it dense.
Tips for the best siu mai
- Keep the filling cold while you fold. A warm filling is harder to work with.
- Do not overfill. A heaped teaspoon per wrapper is enough.
- Wet the edge of the wrapper lightly before gathering to help it hold.
- Steam over a steady simmer, not a roaring boil, or the dumplings can become spongy.
Swaps and variations
- All pork: skip the prawns and increase the pork mince to 300g.
- Chicken version: swap pork for chicken mince.
- Vegan: use finely chopped mushrooms, tofu and water chestnuts in place of the meat.
Make ahead and storage
Fill and fold the dumplings up to a day ahead, lay on a floured tray, cover and refrigerate. Or freeze them on the tray, then bag up once solid. Steam from frozen for 12 to 15 minutes.
What to serve with siu mai
Soy sauce and a little chilli oil for dipping. Alongside other dim sum dishes, or as a starter before a bigger Chinese meal.
Frequently asked questions
Where can I buy wonton wrappers in the UK?
Most large Asian supermarkets stock them in the chiller. Some Waitrose and online stores also carry them. Look for round wrappers for siu mai.
Can I pan-fry siu mai instead of steaming?
These are steamed dumplings. Pan-frying from raw risks burning the outside before the filling is cooked through. Steam first, then fry the bases briefly in a hot pan with oil for a pot-sticker finish.
Why is my dumpling filling soggy?
The prawns may have been too wet. Drain and pat them dry before chopping, and keep the filling cold.
Shop this
Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
- Wonton wrappers. For wrapping the siu mai.
- Bamboo steamer. For steaming them.
