Steamed pork and prawn siu mai dumplings

Chinese Dumplings come in all shapes and sizes and regional variations are many - Ching-He Huang suggests tasty variations of her simple recipe
By Ching-He Huang
Steamed pork and prawn siu mai dumplings
  • Rating:
  • Serves: makes 16 dumplings
  • Cook Time: 8 minutes for steamed dumplings
  • Prep Time: 35 minutes
  • Effort: medium



  • 200 g minced pork
  • 200 g peeled prawns, uncooked, deveined and chopped
  • 1 large spring onion, finely chopped
  • 1 piece ginger, (3cm)grated
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • 1 tsp sesame oil
  • 2 tsp cornflour
  • 0.25 tsp salt
  • 0.25 tsp ground black pepper
  • 16 wonton wrappers

For the dipping sauce

  • 2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp mirin, (Japanese rice vinegar) black rice wine vinegar is the best variety to use
  • 1 tsp chopped coriander
  • 1 red chillies, seeds removed, chopped


1. Mix all the ingredients (except the wonton wrappers) for the dumplings.

2. Place a heaped teaspoon of the filling in the centre of 16 wonton wrappers

3. Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling in a ball shape. Leave the centre of each dumpling unwrapped.

4. Oil the bottom of a bamboo steamer and steam the dumplings over boiling water for about 6-8 minutes, or until the filling is cooked and the wrappers are soft. Serve straight away with a dipping suace.

5. While the dumplings are steaming, make the accompaniment sauce by combining all the ingredients in a small bowl.

For crisp wontons:
Place a heaped teaspoon of the filling in the centre of 16 wonton wrappers and gather all the corners around the filling, moulding each wanton so that there is no exposed filling. Deep fry in hot groundnut oil until golden brown and crisp. Drain the wantons on absorbent paper before serving.

For wonton noodle soup: Simmer the dumplings for about 5 minutes in boiling chicken stock with shredded spring onions, Chinese leaf, and a dash of rice vinegar and soy sauce. Before serving, stir in chopped coriander leaves.

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