Siew Mai


Craving for some siew mai at late last night. So I decided to make these for supper! but ended up to be breakfast instead. It tasted so yummy! One of the all time favorites and easy to make dish! =)

– 200g minced pork 
– 300g prawns (shelled, deveined and chopped into small bits so that you can still chew it when cooked)
– spring onions
– some garlic
– diced chinese mushrooms (soaked and softened)
– 2 tbsp soy sauce
– splash of Huatiao wine (can do without it)
– splash of sesame oil
– dash of pepper
– 1 beaten egg (I only used about 1/3 of it to add moisture)
– dumpling wrappers (the thin, round ones)
– Tobiko for garnishing (I replaced it with red carrots which I chopped into small bits for decorations)

1. Mix everything up, except the Tobiko. Using a 1-tbsp spoon, measure out meatballs of uniform size and place in centre of dumpling wrappers. Mine were all 1 heaped tbsp.

2. Wrap and press firmly around each Siew Mai.

3. Seal the top with some egg wash.

4. Place the Siew Mai onto a bamboo steamer (or a plate that has been lined with parchment paper). Spray water to moisten the skin.

5. Steam on high for about 8mins. Do not overcook, or the meat will be tough. Top each Siew Mai with Tobiko and serve immediately.


this is a recipe I read online, thanks!


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