[This recipe is one of our NINE Favourite Recipes of 2020. Check out the post here].
We made siu mai from scratch!
When we made Prawn Paste Tofu Puff using prawn paste from Fish For It! a few months ago, we realised that “Hey, we can make siu mai/shumai with this.” And we finally did!
The best thing about prepackaged prawn paste is that it saves us so much time from peeling and pounding. We also used the same paste to make fried sui kow (recipe here).
We called this King Siew Mai because ours turned out quite huge (about 2-inches in diameter). You can always make regular-size dumplings – but where’s the fun in that?
Actually, the size depends on the dumpling pastry – we used the round dumpling skins. Square dumpling skins should result in smaller ones.
Siew mais typically have tobiko (fish roe) as toppings. For a healthier version, you could use diced carrot (macam tipu-tipu tobiko). For ours, we used bits of extra prawns. But, really, you can really add whatever you want.
It’s really simple to cook:-
1️⃣ Make paste
2️⃣ Shape the dumplings
3️⃣ Steam!
We really enjoyed this! The siew mais were juicy, flavourful and went well with a chilli and hoisin sauce dip.
We used half of the paste for siu mais and the other half to make fried sui kow (check our next post!).
KEY TIPS:
* We used 2:1 ratio of pork and prawns. You can use chicken as a substitute and also omit the Shaoxing wine.
* We added shiitake mushrooms and scallion (the white part) to our paste for fragrance and added taste.
Shiitake mushrooms and scallion (white parts)
* For folding instructions with videos, check out our Instagram post and stories here.
1. Lay dumpling skin flat on palm. Put a spoonful of filling in the middle of skin. 
2. Form a ‘O’ shape with the forefinger and thumb and slowly mould it to form siew mai shape. 
3. Top up with more filling until it fills the top. 
4. Flatten the top with a butter knife and pack the filling tightly. 
5. Dab finger with water and fold the excess skin to the side and downwards. (Water helps to glue the skin together). 
6. Tadaa! You’re done! 
* Bamboo steamers are the best for aesthetics and the subtle fragrance, but we used our aluminium steampot for this.
* Place perforated baking paper below siu mais so they do not stick to the pan and to prevent excess water from pooling.
Line steamer with perforated baking paper to prevent water from pooling
and siew mais from sticking to the base
* We steamed our siew mais for only 10 minutes over boiling water in high heat. Just check to ensure the filling is cooked through and through.
* Our recipe should yield 25 pieces but it really depends on how big your siew mais are. Size matters!
For videos and step-by-step process, check out our Instragram post here.
Filling done!
King Siew Mai 燒賣 [Recipe]
Course: Breakfast, Lunch, Snacks, TeatimeCuisine: ChineseDifficulty: Easy4
servings30
minutes10
minutesEasy siu mai recipe for your favourite dim sum/yum cha session at home. This recipe yields about 25 large siew mais.
[Replace pork with chicken and omit shaoxing wine for Halal considerations]
Ingredients
Wonton or dumpling wrappers
- Filling
200g prawn paste
400g mince pork or chicken
2 shiitake mushrooms, diced (hydrate first if using dried mushrooms)
1 tbsp scallion (white parts), finely chopped
1 tsp white pepper
1 tbsp Shaoxing wine
2 tbsp sesame oil
2 tsp sugar
1/2 tbsp light soy sauce
2 tsp salt
1/2 tbsp corn starch
- Garnish / toppings
4-5 prawns, halved and cut into 1/2-inch chunks; OR
diced carrots; OR
tobiko (fish roe); OR
peas
- Utensils
bamboo or steel steamer
perforated baking paper
water to “glue” dumpling skin
- Dipping sauce
Your favourite chilli sauce!
Hoisin sauce
Directions
- Let’s make filling with feelings!
- Mix the minced pork/chicken, white pepper, Shaoxing wine, sesame oil, sugar, light soy sauce, salt and corn starch to make paste. Set aside.
- Mix the prawn paste with diced mushrooms and cut scallion.
- Combine both paste well to make filling. Set aside.
- Let’s make siew mais!
- Place a dunpling skin flat on palm.
- Put a spoonful of filling at centre of skin. Make an ‘O’ shape with your forefinger and thumb, and push down filling with spoon. And more filling until it fills to to the top edges, and use a butter knife to smoothen it.
- Dab finger into some water and fold the excess skin to the sides or downwards. [Water helps to “glue” the skin together.]
- Mould the siew mai to ensure filling is packed.
- Garnish the top with prawn chunks (or your preferred toppings).
- Let’s steam!
- Line a bamboo/steel steamer with perforated baking paper. Place siew mais on top.
- Steam over high heat with lid on for 10 minutes, or until dumplings are thoroughly cooked.
- Serve when ready and enjoy with dipping sauce and Chinese tea.
