Classic Cantonese Pork and Prawn Siu Mai Dumplings 鮮蝦豬肉燒賣

It’s Dim Sum o'clock!

Make 16 dumplings


Ingredients you will need

150g siu mai/wanton wrappers (homemade wrapper recipe here)

300g minced pork (ideally with 20% fat, or even higher % fat content)

200g king prawns, peeled*

goji berries, to garnish (optional)

light soy sauce, to serve


Marinade for minced pork

2 tsp light soy sauce

1 tsp ground black pepper

2 tsp salt

2 tsp corn flour

2 tsp sesame oil


Equipment

bamboo steamer

parchment paper

* I used pre-cooked prawns here only because I couldn’t find the raw ones during the lockdown. For best result, please use raw prawns.

Instruction

  1. Marinade the pork and keep stirring in single direction vigorously until the pork mixture turns into a sticky paste.

  2. Set 16 prawns aside and chop the remaining prawns in small bits.

  3. Mix the chopped prawns into the minced pork mixture.

  4. Trim the corners of the wanton wrappers. (Totally optional, I do this only because I used square wrappers and I don’t like the “untrimmed flappy bits” around the Siu Mai edge after steamed lol)

  5. Spoon 1-1/2 tsp of filling on a wrapper.

  6. Bring up the sides and gently squeeze it with your thumb and index fingers to form a little cylinder.

  7. Use a tea spoon to flatten the top and place a prawns on it.

  8. Garnish with a goji berry.(optional)

  9. Repeat with the rest of the filling and wrappers.

  10. Line a parchment paper on the bamboo steamer, you can also cut out some holes on the paper for better air circulation during steaming.

  11. Place the Siu Mai in the steamer and steam for 7-9 mins with lid on until they are fully cooked.


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