Steamed pork sui mai dumplings

A piquant pork mixture makes these delicious little dumplings from Ian Pengelley an appealing addition to any Thai me
By Ian Pengelley
Steamed pork sui mai dumplings
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: medium



  • 4 wonton wrappers

For the dipping sauce:

  • 100 ml mirin
  • 50 ml light soy sauce

For the compound mix (flavour for filling):

  • 3 coriander roots, bashed
  • 15 white peppercorns
  • 1 bird's eye chilli
  • 3cm knob ginger, finely chopped
  • 3 cm knob of ginger, finely chopped
  • pinch of salt

For the filling:

  • 250 g minced pork
  • 35 g minced pork fat
  • 5 tbsp light soy sauce
  • 2 tbsp chicken bouillon powder
  • 1 tsp sugar
  • small bunch coriander leaves, chopped
  • 1 small spring onion, finely sliced

Tips and Suggestions

Mirin is a Japanese sweet rice wine.

If you don't want to use pork then Ian suggests using chicken or fish as an alternative.


1. Mix together the mirin and soy sauce for the dipping sauce and set aside.

2. Grind all the ingredients for the compound mix together in a mortar and pestle.

3. In a large bowl, mix together the pork, pork fat, light soy, chicken stock powder, sugar, coriander leaves and spring onion together. Stir in the compound mixture.

4. Take one wonton wrapper, then take small ball of mix and shape it to the desired shape. Repeat to use all 4 wonton wrappers.

5. Place the dumplings into a bamboo steamer set over a pan or wok of simmering water and steam for 5 minutes.

6. Serve with immediately, with the dipping sauce.

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