Siu Mai (Cantonese Pork and Prawn Dumplings)
Why this recipe works
- Classic steamed texture: Steaming keeps the wrappers tender while the pork and prawn filling cooks through gently and stays juicy.
- Balanced savoury flavour: Light soy sauce, sesame oil, Shaoxing wine and white pepper season the filling without overpowering the sweetness of the prawns.
- Easy to prepare ahead: The dumplings can be chilled or frozen, then reheated or steamed from frozen when needed.
Get the most out of this recipe
Texture tips
- Mix until sticky: Work the filling until it looks slightly tacky and cohesive; this helps the dumplings hold together and gives the cooked filling a springier bite.
- Keep some prawn texture: Chop the prawns into a mix of small pieces and paste rather than making them completely smooth, so the filling has a more satisfying texture.
- Keep water below the steamer: The simmering water should not touch the dumplings, or the wrappers can become wet and heavy instead of tender.
Ingredient notes
- Use thin wrappers: Thin wonton wrappers are best for this open-topped shape because they soften quickly and let the filling remain the focus.
- Shaoxing wine: Shaoxing cooking wine adds a gentle savoury aroma to the filling; dry sherry is the closest practical substitute.
- Light versus dark soy sauce: Dark soy sauce will give a deeper colour and slightly sweeter flavour, but it is stronger visually than light soy sauce.
Make-ahead tips
- Shape ahead: Assemble the dumplings in advance and keep them covered in the fridge until ready to steam.
- Freeze uncooked dumplings: Freeze them in a single layer first, then transfer to a bag or container so they do not stick together.
- Reheat by steaming: Reheat cooked siu mai in the steamer until piping hot, which keeps the wrappers softer than microwaving.
Authenticity notes
- Cantonese dim sum style: This version follows the familiar Cantonese dim sum format: an open-topped dumpling with a pork and prawn filling.
- Serve as part of a spread: Siu mai are usually served hot alongside other small dishes rather than as a standalone main course.
Equipment you'll need
Ingredients
Instructions
- Finely chop the prawns so you have a mix of small pieces and a little paste. Thinly slice the spring onion.
- In a mixing bowl, combine the minced pork, chopped prawns, spring onion, light soy sauce, Shaoxing wine, sesame oil, white pepper and fine sea salt. Mix vigorously for 1 to 2 minutes until the mixture looks slightly sticky and holds together.
- Set up a steamer over simmering water. Keep the water level below the steamer base so it does not touch the dumplings.
- Place a wonton wrapper in your palm and spoon in about 1 heaped tablespoon of filling. Gather the sides up around the filling to form an open-topped basket, then tap the base on the board to help it stand upright.
- Arrange the dumplings in the steamer with a little space between them. Steam for 8 to 10 minutes until the pork is cooked through and the dumplings feel firm and springy.
- Rest for 1 minute, then serve hot. If cooking in batches, keep the first batch warm in the steamer with the heat off while you finish the rest.
Recipe notes
Tips
- For the juiciest texture, mix the filling until it turns slightly sticky; this helps the dumplings hold their shape.
- If you are serving vulnerable groups, use thoroughly cooked prawns and ensure the pork is fully cooked through before serving.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma.
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly sweeter flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat by steaming for 4 to 6 minutes until piping hot; freeze in a single layer, then bag, and steam from frozen for 10 to 12 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (45min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Gluten Sesame Soybeans Wheat
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