Ingredients

  • 8 pieces
  • 80 g prawn meat (coarsely chopped)

  • 2 chinese mushrooms (soaked in hot water, drained and diced)

  • 200 g ground pork

  • 8 wonton skin (round)

  • 2 tsp wolfberries (soaked in hot water)

  • 2 tsp shaoxing wine

  • 1 tsp sesame oil

  • 1 tsp caster sugar

  • 2 tsp oyster sauce

  • 1½ tsp cornflour

  • 2 + ½ tsp salt

  • ¼ tsp pepper

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Recipe Courtesy of
Asian Food Network

Siew Mai

Siew Mai, a tasty morsel in the dim sum world, is actually a dish that originated from Hohhot, Inner Mongolia. It is an open-faced steam dumpling traditionally made with minced pork wrapped in wonton pastry, steamed and served in cute little bamboo baskets. One is never enough so be sure to make some extras, which can be popped into the freezer for later.
  • Medium
  • 20 min
  • 10 min
  • 10 min
  • 3 steps
  • 13 Ingredients
  • Medium
  • 3 steps
  • 13 Ingredients
  • 20 min
  • 10 min
  • 10 min

Instructions

  1. Marinate the prawns

    • In a mixing bowl, marinate the prawn meat with salt for 5 min, then wash away the salt under running water until the water runs clear.
    • Place the prawn in a colander to drain away as much water as possible.


  2. Mix the filling

    • In a mixing bowl, combine the prawn meat, mushroom, pork, Shaoxing wine, sesame oil, sugar, oyster sauce, cornstarch, salt and pepper.
    • Combine well and pound it on a plate repeatedly until it forms a firm mass, like meatloaf or burger patty.


  3. Form the siew mai

    • Place 2 tsp of the filling on the wonton skin
    • Rotate the siew mai and squeeze it at the midsection
    • Press down the meat with a spoon or a bamboo paddle to level it
    • Flatten the base of the siew mai so that it can sit steadily on the steamer
    • Place a wolf berry on top of each siew mai
    Form the siew mai


Plate and Serve!

Place the siew mai in a bamboo steamer and steam over high heat with lid on for 10 min. Serve hot.

Plate and Serve!

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Ingredients
  • 8 pieces
  • 80 g prawn meat (coarsely chopped)

  • 2 chinese mushrooms (soaked in hot water, drained and diced)

  • 200 g ground pork

  • 8 wonton skin (round)

  • 2 tsp wolfberries (soaked in hot water)

  • 2 tsp shaoxing wine

  • 1 tsp sesame oil

  • 1 tsp caster sugar

  • 2 tsp oyster sauce

  • 1½ tsp cornflour

  • 2 + ½ tsp salt

  • ¼ tsp pepper

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