Easy Steamed Siu Mai Pork Prawn Mushroom Dumpling

Easy Steamed Siu Mai Pork Prawn Mushroom Dumpling

Posted 2014-04-14 by HappyManfollow
This is a popular and typical Cantonese dim sum dish that seems to be a must order item at yum cha. It is actually so easy to prepare the filling at home, and it is also very easy to get the ready-to-wrap wonton skin from most Asian groceries.

Preparation Time: 45 minutes
Cooking Time: 10 minutes
Makes: 12-15 servings

300g pork mince
100g raw peeled prawn
4 dried shiitake mushrooms
1 tsp sugar
1/2 tsp salt
1 tsp Chinese cooking wine
1 tsp oyster sauce
1/2 tsp ground ginger
1 tsp chicken powder
2 tsp corn starch
1 tsp water
1/4 tsp sesame oil
some ground pepper
some pea/goji berry (optional)
12-15 pieces of wonton skin


  • Soak dried mushrooms in warm water for 30 minutes or until soften. Remove stems, clean, squeeze excess water. Then mince.

  • Rub prawns with some salt, rinse in cool water, drain and wipe dry. Then mince.

  • In a mixing bow, add minced pork, minced mushrooms, minced prawn, 1 tsp sugar, 1/2 tsp salt, 1 tsp Chinese cooking wine, 1 tsp oyster sauce, 1/2 tsp ground ginger, 1 tsp chicken powder, 2 tsp corn starch, 1 tsp water, 1/4 tsp sesame oil and some ground pepper.

  • Stir in one direction, mix well to form a sticky filling.

  • Use one hand to make a small basket from a wonton skin.

  • Use another hand to spoon and fill the basket with sticky mixture, press gently on each side to make the shape firmer.

  • Top with a pea/goji berry for decoration (optional).

  • After repeating a few times, it is easier to make a lot. Put them in freezer if they cannot be consumed at a time.

  • Line a non-stick bake paper on a steamer basket/plate, place the dumplings, leave some room between them.

  • In a wok/deep pan, add water to the level just below steamer basket/rack, bring water to boil over high heat.

  • Once water starts to boil, place the steamer basket on wok/pan, cover with lid and steam for 8-10 minutes.

  • Serve hot with hot Chinese tea and a small plate of sweet chill sauce, spicy chill sauce or light soy sauce (as per your preference) on side.

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