Siu Mai: Recipe

sui mai

Siu Mai is a staple in Becky’s dim sum order. These deliciously steamed parcels contain similar ingredients to our dumpling recipe but contains dried shiitake mushrooms giving them a much earthier flavour. You might have seen something similar to these in supermarkets microwave section, but we can assure you the real deal is much more delicious. What’s more is the ceremony that surrounds enjoying these as part of the dim sum feast that is Yum Cha.

Yum Cha is the Cantonese tradition of brunch involving Chinese tea and dim sum. It’s hugely popular in Hong Kong and if you’re looking to experience this back in London, China town has a range of places to choose from. Yum Cha is often enjoyed in large groups, families or friends, after all the more of your there are the more you can order. It’s a great social activity and dare we say it, we’d take it over a bottomless brunch any day.

With a couple of bamboo steamers on your side and plenty of tea ,you can create your own mini yum cha at home.

Ingredients: Makes 20 

  • 20 round wonton wrappers
  • 200g pork mince
  • 150g prawn meat, roughly chopped
  • handful of dried shittake mushrooms, reconstitued in hot water
  • 1 tsp grated ginger
  • 1 tsp crushed garlic
  • 1 Tbsp soy sauce
  • 1 Tbsp cornflour
  • 1/4 tsp ground white pepper

seafood dim sum

Method: 

To make the Sui Mai
  1. Mix together the pork mince, prawns, mushrooms, garlic, ginger, soy sauce, corn starch and pepper in a bowl.
  2. Spoon a heaped teaspoon into the centre of a wonton wrapper.  Pinch/crumple up the sides of the wrapper to make a cup shape.  Dip your finger in a small bowl of water and use it to stick down any wayward flaps and to smoothe the top of the siu mai. Trust us, it might not be pretty at first, but you will get the hang of it. This video is very helpful.
  3. Repeat until you have used up all of the filling.
Steaming
  1. Cut a circle of greaseproof paper to line the bottom of your steamer. Using a pair of scissors, hole punch, or chopstick, make around 5 holes in the paper.
  2. Find a pot that your steamer will fit in snugly, or where it can hover over the pot.  Fill the pot with about 2 inches of water,
  3. Before placing the steamer on top bring the water to the boil. Once it is simmering place the steamer (lid on) on top.
  4. Cook for around 12 minutes – keep an eye on them as they may need a little less or more time.
  5. Tuck in with dipping sauce and cold bev.
  6. Serve with chilli oil/sauce and soy sauce.

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