We’re back again with another dim sum classic with our Homemade Steamed Pork and Prawn Siu Mai / Sio Mai! Growing up, we both LOVED siu mai. It was one of those dishes that you just can’t get enough of, no matter how much you consume. 🤤 Fast forward to today, we are still undeniably obsessed with these and we’ve finally decided to share our tasty recipe!
We do have to warn you, they do require some patience to make and are dangerously addictive. If you do try out our recipe, make sure to tag us so we can see your beautiful creation!
🕒 1 hour 👤 8-10 people (Around 25-30 pieces)
Siu Mai Filling
200g pork mince
150g prawns - finely chopped
1/3 cup shiitake mushrooms
1 carrot - grated or finely minced
3 cloves of garlic - grated or finely minced
1 tbsp ginger - grated or finely minced
3 green onions - finely chopped
1 tbsp sesame oil
1 tbsp soy sauce
1.5 tablespoons oyster sauce
1 teaspoon sugar
1/2 teaspoon white pepper
25-30 round dumpling wrappers
Combine siu mai fillings in a large bowl.
To wrap, place wrapper on the centre palm of your hands.
Add 1 tbsp of the filling on the centre of the wrapper.
Gently squeeze the wrappers towards the centre and form a pleated open-topped dumpling.
Use your fingers, dipped in a little water to smooth the tops of your Siu Mai.
Optional: for more colour, add a small shrimp to top or finely minced carrots.
For wrapping techniques, we followed this recipe! https://healthynibblesandbits.com/cantonese-shumai-siu-mai/
Place in a steamer tray lined with baking paper.
Steam for 15-20 minutes or until fully cooked through. Be careful as not to overcook, otherwise the meat filling will become slightly tough.
When cooked, serve with a soy sauce dip & enjoy with a warm bowl of rice... or even as a snack! 🥢
If you made too many, you can freeze them until ready to cook. (These can be kept frozen up to 3 months!)
If you like this recipe, why don’t you give our Pork and Green Onion Dumplings / Potstickers a go next!