Siu Mai Yum Char dumplings

Siu Mai dumplings, a yum char staple, are savoury open-faced delicious steamed parcels bursting with tasty mince pork or chicken and succulent prawns wrapped in a little thin flour based pastry. Easy to make when you have a steam oven!

The recipe makes 30 plump dumplings, ready to steam or freeze


750g regular* chicken or pork mince

30 small-medium sized raw prawns

1/2 tsp of salt & pepper

1 tsp sesame oil

Optional 1/2 tsp minced ginger, garlic and 1 tsp spring/green onions

1 pack wonton wrapper


Finely chopped carrots* for garnish


  1. Mix meat, prawns, salt, pepper, sesame oil and minced ginger, garlic and spring onions with a spatula in a large bowl
  2. Place a heap scoop* of filling onto wonton wrappers.
  3. Dampen edges of wonton wrappers with water and bring the sides up while shaping them
  4. Place the Siu Mai onto a lined baking tray and steam at 100c for 12 mins. Or freeze them individually
  5. Serve with* a side of chili sauce or light soy sauce mixed with a few drops of sesame oil


If using lean meat, add 1 egg as binder

Instead of chopped carrots, use crab or fish roe

Use a mini ice scream scoop to portion

Perfect combination with rice rolls 🙂

Wrapping guide

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