89min 4 ppl
Siew Mai
52 minutes
4 people
Medium31–60 min or 7–12 steps
52 min · 7 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 21g
Carbs 27g
Fats 12g
About this dish
Open-topped dumplings packed with seasoned minced pork and prawn, steamed until juicy, a dim sum classic finished with a scatter of carrot for colour.
Allergy Info
Gluten, Eggs, Soya, Sesame, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Spring onionsfinely chopped2
- Carrotsfinely diced, to garnish1
Meat & Poultry
- Minced pork300 g
Fish & Seafood
- Raw King Prawnspeeled, deveined and chopped200 g
Tins & Jars
- Water chestnutsdrained and finely diced60 g
Dried Goods
- Dried shiitake mushroomssoaked and finely diced15 g
- Cornflour1 tbsp
- Wonton wrapperssquare, for wrapping24
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Sesame Oil1 tsp
Utensils
- Mixing bowl
- Steamer basket
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, combine the minced pork, chopped prawns, diced shiitake mushrooms, water chestnuts and spring onions.
Approx. 6 minutes
2
Add the light soy sauce, sesame oil, white pepper and cornflour, then mix vigorously in one direction until the filling becomes sticky.
Approx. 5 minutes
3
Place a wonton wrapper in your palm, spoon a tablespoon of filling into the centre, and gently cup your hand to shape the sides upward, leaving the top open.
Approx. 15 minutes
4
Tap the base of each dumpling flat and press a few grains of diced carrot onto the exposed filling. Repeat with the remaining wrappers and filling.
Approx. 10 minutes
5
Arrange the dumplings in a steamer basket lined with baking paper, leaving space between each.
Approx. 4 minutes
6
Steam over boiling water for 10 minutes until the wrappers are translucent and the filling reaches 71°C on a meat thermometer.
Approx. 10 minutes
7
Serve immediately while hot.
Approx. 2 minutes
