The Caterer

Siu Mai

11 September 2006
Siu Mai

These are the simplest dim sum to make and probably the best known. Usually the filling contains chopped pork but this can be substituted with chicken.


(Makes 50-60)

350g minced shoulder of pork or chicken breast
120g prawns (eg tiger prawns) raw and chopped
80g spring onion diced
150g vegetables(eg water chestnuts bamboo shoots) diced
2tsp salt
2tsp sugar
2tsp light soy
1tsp sesame oil
2tsp cornflour
1 beaten egg
About 60 won ton wrappers

To garnish

Diced crab coral


Mix the meat prawns and vegetables together. Combine the salt sugar soy sesame oil cornflour and egg. Work these into the meat so the seasoning is evenly dispersed. Chill the mixture thoroughly so it is easier to work with.

Hold a won ton wrapper in the palm. Spoon a generous amount of filling (10-15g) into the middle of it. Using the fingers to shape and the palm to press shape the wrapper around the stuffing. The top stays open but the won ton wrapper fits the filling like a tight coat. Dot the filling with crab coral garnish. Put the parcels on to the lightly oiled steamer. Steam for 15-20 minutes and serve at once piping hot for the best result.

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