pork + prawn siu mai

Updated: Oct 14, 2019

these pork + prawn siu mai are happiness in a steaming basket. if you're new to the whole diy dumpling arena these are a fantastic place to start. with no specific folding technique required these guys are pretty much fail proof!

makes 20 siu mai

prep time: 30 minutes

cook time: 10 minutes



350 grams pork mince

10 uncooked king prawns, de veined, shelled and minced

2cm ginger, peeled, grated

3 cloves garlic, crushed

handful coriander, chopped

3 spring onions, chopped

1 1/2 tsp sesame oil

1 tbsp oyster sauce

1 1/2 tbsp sugar

1 tsp soy sauce

20 wonton or dumpling wrappers (the yellow egg variety if possible)

1 tbsp cornflour, sprinkled

1 tbsp tobiko (flying fish roe), to top

dipping sauce

3 tbsp soy sauce

3 tbsp rice wine vinegar

1 tsp ginger, finely sliced


in a mixing bowl combine the filling ingredients and mix well with hands

take the dumpling wrapper into the palm of you hand and line a circle of water with your finger tip around the entire edge. take a large tablespoon of the filling into the center of the wrapper then press the wrapper sides gently around the filling so that the meat at the top is still exposed. press down and flatten the top of the meat slightly. sprinkle a plate with a light dusting of cornflour to sit the dumplings

for the dipping sauce combine the ingredients in a small bowl and set aside

line a steaming basket with baking paper and place five siu mai inside. steam for 10 minutes

top the siu mai with tobiko and serve immediately with the dipping sauce


i like to use the yellow egg variety of dumpling wrappers for this recipe, purely for aesthetics. if not, colourless wrappers work perfectly fine and are no compromise on taste

if you can only find square wonton wrappers, cut the corners off and turn them into circles so they're easier to manage

prawns can either be minced in a blender or chopped by hand using a sharp knife. i minced mine by hand as i prefer a few chunky pieces of prawn in the mixture rather than running the risk of the meat completely dissipating in the blender