The siu mai minced pork dumplings are truly addictive and found in almost all dim sum restaurants in Hong kong. Filled with minced pork, bamboo shoots, water chestnut, and garnished with crab roe or sometimes even caviar, these juicy dumplings pop in your mouth with juice and you won’t be able to stop eating!
Siu Mai is the first thing you grab off the trolleys when you descend upon your favorite Yum Cha. And now you can get your Siu Mai to fix on demand! These Chinese steamed dumplings are filled with a classic pork and prawn filling
Recipe by recipetineats
- 3 dried shiitake mushrooms, soaked in boiling water, finely chopped
- 13oz ground pork, fatty
- 3/4 tsp salt
- 2.5 tsp sugar
- 1 tsp light soy sauce
- 1.5 tbsp Chinese cooking wine
- 5oz prawns/shrimp, peeled and deveined, chopped 0.5cm
- 2 tbsp white part of green onions, finely minced
- 20 – 25 wonton wrappers/egg wrappers 8cm squares
- 1.5oz flying fish roe
- Place pork, salt, soy sauce, rice wine, sugar with the ground pork in a large mixing bowl.
- Mix vigorously with a spoon or use your hands until it becomes pasty about 30 seconds.
- Add mushrooms, prawns and green onions, mix until just dispersed (don’t crush the prawn meat).
MAKING SIU MAI:
- Form an “O” with your forefinger and thumb.
- Place a wonton wrapper over the “O”. Push in 1 heaped teaspoon of Filling and push down into the “O” hole.
- Use a butter knife to smear more Filling into until level with the edge of the wonton.
- Place on a work surface and push down to flatten base and use fingers to shape into a round.
For Full directions:
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