Easy siu mai pork dumplings
You don't have to wait to go to dim sum. You can make these tasty pork siu mai dumplings at home and impress everyone who is lucky enough to try one!
Ingredients
- 300 g of pork mince or ground pork
- 250 g of raw prawns peeled, deveined and chopped
- 2 spring onions finely chopped
- 3 dried shitake mushrooms (optional) soaked and finely chopped
- 1 tablespoon of light soy sauce
- 1 teaspoon of grated ginger
- 2 tablespoons of shaoxing wine
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of white pepper
- 1 teaspoon of sesame oil
- 24 won ton wrappers
- 3 tablespoons of water
For the dipping sauce
- 2 tbsp light soy sauce
- 1 tsp rice vinegar
- A dash of chilli oil
Instructions
- In a large bowl, mix the pork, prawns, spring onions, light soy sauce, shaoxing wine, sugar, salt, ginger, sesame oil and pepper with your hand. It will take a few minutes, but eventually, the mixture will become paste-like. Once you’re happy with the consistency, your siu mai filling is ready to wrap.
- To see how I wrap my siu mai watch the video below. Keep a small bowl of water nearby. Add a heaped teaspoon to the middle of the wrapper and then roughly wrap the sides up against the filling, folding over as you go. Forming an O with your thumb and forefinger, push the wrapper through the O, forming a tight seal around the top of dumpling. Using a knife, push the filling to the edges and push down like you're pushing the filling in to a pocket. And then using some water, neaten the edges and push them down, all the while keeping the dumpling held tightly. Place the dumpling on a flat surface and push down to flatten the bottom so it will stand upright.
- Put the dumplings in a steamer, lined with oiled greaseproof paper (see notes above for greaseproof paper method). In a large wok or pot, fill with 3 inches of boiling water and steam the siu mai over a high heat for around 8-10 minutes. Eat hot, and serve with soy and chilli sauce.
Video
Nutrition
Calories: 68kcal