Siu Mai

Name: Siu Mai
Yield: 3 servings
Cuisine: Chinese
Ingredients: 20 round wonton wrappers; 300g minced pork with some fat; 150g prawns, chopped; 4 dried shiitake, soaked and diced; 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar; 1 tbsp cornflour; Finely diced carrot or fish roe, to top

燒賣/see-OO MY/

Also known as: Shumai, Shaomai, Siew Mai, Pork and Prawn Dumplings

About this dish

Open-topped steamed dumplings of pork and prawn in a thin yellow wrapper, topped with crab roe or carrot.

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Ingredients

🥟20 round wonton wrappers

🐖300g minced pork with some fat

🦐150g prawns, chopped

🍄4 dried shiitake, soaked and diced

🫙1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar

🌾1 tbsp cornflour

🥕Finely diced carrot or fish roe, to top

Method

Serves 3

Mix the pork, prawns, mushrooms, seasonings and cornflour, stirring in one direction until sticky.

Place a spoonful of filling in the centre of each wrapper.

Gather the wrapper up around the filling, leaving the top open, and squeeze gently into a cylinder.

Top with carrot or roe and place in a lined steamer.

Steam over high heat for 8–10 minutes and serve hot.

✓ What Makes it Authentic

Siu mai is one of the 'big four' of Cantonese dim sum and a fixture of every yum cha table.

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