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Siu mai
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Ring in the Chinese New Year with irresistible pork and prawn dumplings!
Ingredients:
  • Thinly sliced green shallots, to serve
  • Soy sauce, to serve
  • 300g pork mince
  • 18 gow gee wrappers
  • 100g prawn meat, finely chopped
  • 1 green shallot, trimmed, finely chopped
  • 1 egg white
  • 24.40 gm oyster sauce
  • 2 tsp Chinese rice wine
  • 1 tsp Pure Sesame Oil
  • 2.50 gm caster sugar
  • Large pinch white pepper
Instructions:
  • Place a sheet of baking paper in both the baking tray and the steamer basket, then carefully use a skewer to create holes in the paper in the steamer basket.
  • In a bowl, mix together the pork, prawn, shallot, egg white, oyster sauce, wine, oil, sugar, and pepper. Season with salt, cover with plastic wrap, and refrigerate for 30 minutes.
  • Lay one wrapper on a clean surface. Spoon 1 tablespoon of filling in the center. Fold edges, gently pleat and shape the dumpling in your hand. Pat down the filling, tap the base on the surface to flatten, and transfer to a tray. Repeat with the rest of the wrappers and filling.
  • Place a steamer basket over a saucepan with simmering water, ensuring the water is one-third filled. Steam the dumplings in 2 batches for 17 minutes or until fully cooked. Garnish with shallots and serve alongside soy sauce.

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