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Siew Mai


[Ingredients]

  • 40 wonton skins

  • Vegetable oil

  • Crab roe

[Filling]

  • 100g peeled and finely chopped water chestnut

  • 100g shelled and deveined prawns - coarsely chopped

  • 350g minced pork

  • 2tbsp finely chopped Parma ham/lean smoked bacon

  • 1tbsp light soy sauce

  • 1tsp dark soy sauce

  • 1tbsp shaoxing jiu (shaoxing rice wine)/dry sherry

  • 3tbsp finely chopped spring onion

  • 2tsp finely chopped fresh root ginger

  • 2tsp sesame oil

  • 1 lightly beaten egg white

  • 1tsp salt

  • 1/2tsp ground black pepper

  • 2tsp sugar

[Steps]

  1. Filling. Place all the ingredients together in a bowl and mix thoroughly.

  2. Place a portion of filling in the centre of each wanton skin. Bring up the sides and press them around the filling.

  3. Tap the dumpling on the bottom to make a flat base. The top should be wide open, exposing the filling.

  4. Place some crab roe on top of each of the dumpling.

  5. Oil the rack/inside of the steamer to prevent the dumplings from sticking.

  6. Steam over low heat for 20mins.

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