Saturday, 23 July 2011

Siu Mai /Shao Mai 烧卖

Here in Australia, these are sold as Dim Sims, they come steamed or deep fried. I had my first taste of this shock horror Aussie rendition of this traditional Chinese delicacy from a stall in Victoria Market. It was my second day in Australia, I thought I had eaten some dead rats, it was foul.

Thankfully there are many Chinese restaurants here now serving excellent Yum Cha’s. I still can’t get over people willingly eating the mass produced frozen variety. I had leftover pork mince from the wontons, so I thought I’d illustrate how easy it is to make these little treats.

300g pork mince
150g uncooked fresh prawns, mince
2 tsp grated ginger
1 clove garlic, finely diced
1 tbsp Chinese cooking wine
2 tbsp light soy sauce
Salt and pepper to taste
Half a packet of wonton skins

1.          Mix all the ingredients together until the mince sticks well together.
2.          Place a big dollop of mince in the middle of the wonton skin and scrunch the sides up around the mince.
3.          Tap the base lightly on the table a couple of times to flatten it.
4.          You can place a small piece of carrot/green pea/crab roe etc in the middle of the top as a garnish.
5.          Line steamer with non stick paper.
6.          Steam on high heat for 15 minutes.


  1. These dumplings look fabulous! Yum! Thanks so much for sharing, your recipes look great, love your site! I am now following =]


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