Tuesday, December 2, 2014

Siu Mai [ 烧卖]

Siu Mai (烧卖) is a very popular Chinese dumpling served as part of a dim sum brunch during Yum Cha.  It is very easy to make at home and you can make a large batch and freeze them.  

Ingredients: (Makes 21)

500g minced pork
300g prawns, deveined and cut into small pieces
3 mushroom (about 10g), soaked to soften then finely chopped
2 water chestnuts, finely chopped
2 stalks of spring onions, chopped finely

1/2 tsp ginger powder
1 tsp pepper
1/2 tsp sugar
1 tsp sesame oil
1 tbsp cornflour
1 egg

1 tbsp finely chopped carrots

wonton wrappers, trim into round circles

  • In a big mixing bowl, combine minced pork, prawn, mushroom, water chestnuts and spring onions together. Mix in seasoning.  Stir well to combine.  
  • Refrigerate the filling for at least 30 minutes.  
  • To wrap the siu mai, place a tablespoon of filling in the centre of each wonton wrapper. Bring up edges of the wrapper and shape the dumpling by pressing down the filling and smoothing the surface; then flatten the bottom.
  • Press some chopped carrots on the siu mai as garnishing.
  • Place siu mai on a greased steaming bamboo basket and steam over high heat for about 15 minutes.  
  • Serve hot with chilli sauce.

To freeze uncooked siu mai:

  • Arrange siu mai on a tray lined with clingwrap.  Place them into the freezer for at least an hour.  
  • Then transfer the frozen siu mai into a freezer bag or container.  Continue storing in the freezer.
To cook frozen siu mai:
  • Arrange unthawed siu mai in a steamer and steam for about 20 minutes (depends on the size of siu mai) over high heat.


  1. HI Veronica, these look so good. Thin skin and packed with fillings. Bookmarked.

    1. Hi Kimmy, that's the beauty of homemade stuff ....

  2. i mean, what means homemade siu mai right? those outside contain too much fats,, this is a great recipe. and urs is just oozing with filling

    1. Hi Victoria, you are absolutely right, siu mais sold outside has too much fat and also msg. Homemade we can control what we put in.

  3. Hi Veronica! It is such a good idea to make many and then freeze for future consumption. So convenient!

    1. Very convenient way to make a big batch and freeze. And can steam a few at a time whenever you feel like having.

  4. This has been on my to-do list for the longest time, but never got down to it. Thanks for the inspiration!


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