Siu Mai (Cantonese Pork and Prawn Dumplings)
Open topped dim sum parcels of juicy pork and prawn, steamed until bouncy and glossy.
- Time1 hr
- LevelMedium
- Costabout £3.76 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the dried mushrooms in hot water for 20 minutes. Squeeze dry, discard the stalks and chop the caps very finely.
20 min - 2
Mix the pork, prawns, mushrooms, spring onions, ginger, soy sauce, wine, sesame oil, cornflour and sugar in a bowl. Stir in one direction with a wooden spoon for 2 minutes until sticky and paste like.
- 3
Hold a wrapper in your palm. Put a heaped teaspoon of filling in the middle and gather the sides up around it, pressing so it forms a little cup with an open top.
- 4
Tap each dumpling on the board to flatten the base. Press a pea or a bit of carrot into the top of each.
- 5
Line a steamer with baking paper punched with a few holes, and sit the dumplings on it with a little space between. Cover and steam over simmering water for 10 minutes until the filling is firm and the wrappers are translucent.
10 min - 6
Serve hot with soy sauce, chilli oil and a splash of black vinegar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.