Wednesday, December 12, 2012

Siu Mai 燒賣 Steamed Pork Dumplings - Yum Cha Special 2

For many, a yum cha meal is incomplete without ordering both siu mai (燒賣, steamed pork dumplings) and har gau (蝦餃, steamed prawn dumplings), the two most popular dim sums (點心, yum cha dishes) classics on offer. Lucky for us the former also happened to be the easiest to replicate at home, so it is only fitting that I share this with you as my second installment of yum cha special.

This is not the dim sims served at your local fish and chips shops but rather one that inspired the creation of the supersize deep fried version so familiar to most Aussies. In contrast these healthy steamed dumplings are  dainty and won't have you feeling guilty afterwards.

I have some leftover filling which I will turn into some equally delicious fu  pi guen (腐皮卷, beancurd skin rolls) so please stay tuned!

makes about 20
for the filling you'll need;
500 g of minced pork
250 g of banana prawns, shelled, chopped
8 water chestnuts, chopped
2 spring onions (white parts only) minced
2 cm piece of ginger, grated
3 tbs of light soy
1 tsp of white pepper
2 tsp of sesame oil
a dash of Chinese cooking wine
1 egg white, lightly beaten
3 tbs of corn flour

you'll also need;
20 wonton wrappers
prawn roe

Place all ingredients for the filling in a bowl and mix well.

Place a heaped tbs of filling on a piece of wonton wrapper, gather the edges around the filling.

Hold the dumpling between your index finger and your thumb, gently squeeze it to form a barrel shape dumpling.

Flatten both the top and the base and you'll get something like this. Repeat with the rest of the wonton wrappers.

Line a bamboo steamer with a piece of grease proof paper that has been pieced with holes, arrange dumplings in the steamer and top each dumpling with a small piece of prawn roe. Cover and steam over simmering water for around 15 minutes.

Serve the delicious siu mai with some chili sauce on the side.


  1. Heh heh! These are the only dim sum I make!

  2. slurp...looks very tempting...

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