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