Siu mai – an iconic yum cha dish. Growing up, I remember braving the long lines on Sunday mornings, once a month for these bad boys; they were definitely a must-order. We would always order multiple baskets because they go down fast in my family.

If you’re tired of the long lines and are looking to spend quality time with your family and friends, the Siu Mai Sunday makes for the perfect weekend activity. Don’t worry, ugly or not, these tiny dumplings are super delicious.

Ingredients

400g fatty pork mince (don’t use lean)

250g prawns, peeled, deveined & diced

4 dried shiitake mushrooms, hydrated and diced

1 tbsp soy sauce

1tbsp oyster sauce

1tbsp cornstarch

1tsp sugar

1tsp pepper

2tsp sesame oil

Wonton wrappers

Salt to taste

Tobiko/caviar to garnish

You definitely don’t have to go boujee like I did with the caviar. It’s typically tobiko which I couldn’t find at the time and they will do just fine!

Method

1. In a bowl, combine all the ingredients except the wonton wrappers and caviar. 

2. Make a 👌 with your fingers and place a wonton wrapper on top. Spoon in a generous amount of mixture on top of the wrapper and with a spoon, gentle push the mixture and let the wonton wrapper sink inbetween your fingers. Use water and brush it against the wrapper to hold down any excess flaps. Repeat to use up all the mixture

3. You have 2 options: top your siu mais with tobiko/caviar now and steam or after they are done steaming. 

4. Steam the siu mai for 8-10 minutes or until the mixture is cooked through. Serve with chilli oil