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pork and prawn sui mai topped with flying fish rose

Pork and Prawn Siu Mai

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Juicy pork and prawn filling wrapped in a thin wonton wrapper, these are the best siu mai you'll ever make and they taste exactly like Dim Sum

  • Total Time: 1 hour 10 minutes
  • Yield: 20 Siu mai 1x

Ingredients

Scale

Filling

  • 21oz/500g Pork shoulder, finely diced
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 12 White shrimp (150g/5.3 oz)
  • 100g/3.5oz Pork lard
  • 4 Shiitake mushrooms, soaked until softened
  • 8 Small dried scallops, soaked until softened
  • 1/2 tsp White pepper
  • 1/2 tsp YumYum, aka MSG
  • 1/2 tsp Chicken bouillon powder
  • 1 tbsp Shaoxing wine
  • 2 tsp Sesame oil
  • 1 tbsp Potato starch
  • 4 tbsp Tobiko, flying fish roe (optional)

Assembly

  • 20 Wonton skins

Instructions

  1. Add the pork shoulder, salt, and sugar to a large bowl and knead with your hands until the meat becomes sticky, this should take about 7 minutes
  2. To speed up the process you can use a food processor or an electric mixer
  3. Add prawns and continue to knead for 4 minutes, the mixture should be sticky enough to form a ball
  4. Add the pork lard and potato starch, and knead until combined
  5. Add the white pepper, Yumyum, chicken bouillion powder, Shaoxing wine, sesame oil, mushroom and scallops and knead for another 3 minutes
  6. Cover the mixture with cling wrap and let it chill overnight

To Assemble

  1. Remove the chilled filling from the fridge
  2. Use a rolling pin to slightly flatten your wonton wrappers, making the skin slightly bigger
  3. Using a knife cut the wonton skins into an octagon
  4. Take a wonton wrapper and place 1 tbsp of filling in the center
  5. Form an "O" shape with your thumb and first finger
  6. Place the wonton wrapper with filling in the center of the ring and use a fork to slowly push the filling into the "O"
  7. The sides of the wrapper will naturally fold upwards to form that siu mai shape
  8. Flatten the top of the siu mai with the butter knife and place it on a tray lined with baking paper
  9. Repeat for the rest of the filling and skins, you should make 20 siu mai
  10. Meanwhile, line a steamer with a circle of baking paper, make sure there are holes cut in the baking paper to prevent condensation and the siu mai sticking
  11. Heat a large pot or wok filled halfway with water
  12. Place your desired amount of siu mai in the steamer and steam for 10-12 minutes
  13. Store any leftover siu mai in an airtight container in the freezer for up to 2 weeks
  • Author: Vincent Yeow Lim
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Dumplings
  • Method: Intermediate
  • Cuisine: Chinese

Nutrition

  • Serving Size: 5 Siu Mai
  • Calories: 562
  • Sugar: 0.3 g
  • Sodium: 1298 mg
  • Fat: 7.9 g
  • Carbohydrates: 86.8 g
  • Protein: 32.7 g
  • Cholesterol: 88.2 mg