Steamed Siew Mai 燒賣 Pork and Prawn Dumpling Dim Sum

Hey Beautiful,
Raise your hand if you love to eat Dim Sum? I know I do! According to Google, Dim Sum is a Chinese dish of small steamed or fried savory dumplings containing various fillings, served as a snack or main course.

One of the most popular Dim Sum is Steamed Siew Mai. You can’t go for a Dim Sum without ordering Siew Mai. Personally, I’d rate a Dim Sum Restaurant by eating their Siew Mai. I think if you can’t get Siew Mai right, there is no point to make another dumpling.

However, keep in mind Dim Sum can be super expensive too. Well, a plate of Dim Sum can cost easily RM5.00 to RM5.50 per plate here in Malaysia and for some well-known restaurants are selling about RM7-10 per plate which can be super expensive.

I guess sometimes it’s still worth of making your own dim sum. Today, I’m going to share Steamed Siew Mai Recipe, which is super easy to make!

My Steamed Siew Mai is savory, juicy, fresh and super delicious, I promise you that.

Hope you’ll enjoy this classic recipe. Let me know how’s it goes.

Steamed Siew Mai 燒賣 Pork and Prawn Dumpling Dim Sum

Ingredients:
300g Minced Pork Belly
300g Prawn Meat
10 Water Chestnut
1 Salted Egg Yolk
1 tbsp water
35-40 wan tan wrappers

Seasoning:
1 tsp Salt
1/4 tsp White Pepper
1/2 tsp Sesame Oil
1 tsp Sugar
1 tsp Chicken Stock Granules
1 tsp Shaoxing Wine
2 tbsp Tapioca Flour

Method:
1. Cut water chestnuts into small cubes.
2. Remove prawn’s shell, wash and drain. Then, cut into small cubes.
3. Mix minced pork belly, water chestnut, and prawns into a bowl.
4. Add the following seasoning:-
1 tsp Salt
1/4 tsp White Pepper
1/2 tsp Sesame Oil
1 tsp Sugar
1 tsp Chicken Stock Granules
1 tsp Shaoxing Wine
2 tbsp Tapioca Flour
5. Using your own hand give a quick mix all the ingredients. Mix until very sticky.
6. Chill in the fridge for 1-2 hours or even overnight.
7. Remove from fridge, add 1 tbsp water and give a quick mix.
8. Wrap wan tan wrappers with some filling. Shape into Siew Mai.
9. Mash the salted egg yolks and put a little on top of Siew Mai.
Tip: Do not need to steam salted egg beforehand.
10. Steam on high heat for 10-20mins.
11. Serve hot with chili sauce.
Enjoy!