Steamed Siew Mai

Ingredients

  • For the Filling:
  • 300g ground pork (with a bit of fat for juiciness)
  • 150g shrimp, peeled, deveined, and finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp cornstarch (or tapioca starch)
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 2 tbsp water chestnuts, finely chopped (optional, for crunch)
  • 2 tbsp green onions, finely chopped
  • 1/2 tsp white pepper
  • 1/4 tsp salt
  • For the Siew Mai:
  • 1 pack wonton wrappers (or shumai wrappers, round or square)
SERVINGS

2-3 pax

COOK TIME

1 hour

Instructions

  • Step 1: Prepare the Filling
  • In a large bowl, combine ground pork, chopped shrimp, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, grated ginger, garlic, water chestnuts (if using), green onions, white pepper, and salt.
  • Mix well until the filling becomes slightly sticky. This ensures the dumplings will hold together and stay juicy.
  • Step 2: Wrap the Siew Mai
  • Place a wonton wrapper in the palm of your hand.
  • Add about 1 tablespoon of filling to the center of the wrapper.
  • Gently pleat the edges of the wrapper around the filling, forming an open-top dumpling. Press lightly to ensure it holds its shape.
  • Repeat until all the filling is used.
  • Step 3: Garnish
  • Add a small pinch of grated carrot or place a green pea on top of each dumpling for decoration.
  • Step 4: Steam the Siew Mai
  • Prepare a steamer and line it with parchment paper or lightly grease the steamer basket to prevent sticking.
  • Arrange the siew mai in the steamer, ensuring they don’t touch each other.
  • Steam over boiling water for 10-12 minutes or until the filling is fully cooked.
  • Step 5: Serve
  • Serve the steamed siew mai hot with soy sauce, chili oil, or a dipping sauce of your choice.
Back