Siu Mai (pork And Prawn Dumplings) Recipe

Prepare prawns

Rinse prawns, pat dry, then chop coarsely into small pieces (about 3–4 mm). Reserve some finely chopped prawns (about 30 g) if you want a visible prawn topping.

Combine proteins

In a large mixing bowl combine the ground pork and chopped prawns.

Add aromatics and binders

Add diced water chestnuts, chopped green onions, minced ginger, cornstarch, egg white, sesame oil, Shaoxing wine, light soy sauce, oyster sauce, sugar, and white pepper to the meat mixture.

Mix until tacky

Mix thoroughly with a spatula or your hand in one direction until the mixture becomes slightly sticky and holds together (about 1–2 minutes). This develops the protein and improves texture. Do not overmix to the point of paste if you prefer more texture.

Adjust seasoning

Taste a small pinch by microwaving a teaspoon of the filling for 15–20 seconds (optional) and adjust seasoning—add a little more soy, sugar, or pepper if needed. Refrigerate filling for 10–15 minutes to firm up if it seems too soft.

Prepare work surface and wrappers: lay out wonton wrappers covered with a lightly damp towel so they don’t dry out. Have a small bowl of water ready to moisten wrapper edges.

Portion filling

Spoon about 1 tablespoon (approximately 15 g) of filling into the center of each wrapper. For larger wrappers use up to 1.5 tbsp. Keep portions consistent for even cooking.

Form siu mai

Hold wrapper in one hand, use the other hand to push the filling into the wrapper while folding up the sides so the filling is exposed at the top. Gently squeeze so the filling is compact and the wrapper forms pleats around it. The finished siu mai should be about 3–4 cm tall with the top open.

Garnish

Press a small pinch of grated carrot onto the exposed top for color, or place a single frozen pea. If reserving chopped prawns for topping, press a little on top now.

Place each finished siu mai on a small square of parchment or on the steamer tray, leaving a little space between each to prevent sticking.

Prepare steamer: Fill the bottom of a wok or large pot with about 1–1.2 L of water (or enough so it doesn’t touch the steamer basket), bring to a simmer over medium-high heat. Line the steamer basket with parchment (pierced) or cabbage/leaves and brush lightly with oil to prevent sticking.

Steam siu mai

Arrange siu mai in the steamer in a single layer, leaving room for steam circulation. Place the basket over simmering water, cover, and steam for 6–8 minutes (for these sizes). Pork must reach 70°C (160°F) internal temperature; prawns should be opaque and pink. Avoid over-steaming which makes wrappers soggy.

Rest lightly

Turn off heat and let siu mai rest covered for 1 minute to finish cooking evenly. Carefully remove from steamer.

Serve siu mai hot straight from the steamer with the optional dipping sauce: mix soy sauce, black or rice vinegar, and chili oil in a small dish to taste.

Leftovers: Cool completely, cover, and refrigerate up to 2 days. Reheat by steaming for 3–4 minutes until hot throughout.