Siew Mai 燒賣

It’s a good day for dim sum!

This time around we thought about giving dim sum a try, and we choose to make our very own… Siew Mai 燒賣 !

Wrapping the filling took a little practice before getting the hang of it. Patience is key. In any case, what’s important is not to rush into it when wrapping them. Slow and steady hands.

It’s a whole of fun making our own dim sum. We’d think that we will try doing har gao the next time round! So stay tuned people, and keep cooking! 🙂

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  • Servings: 4

  • Time: 7 mins

  • Skill: Intermediate


  1. 300 grams shelled shrimps

  2. 300 grams minced pork shoulder

  3. 1 stalk spring onions

  4. 4 water chestnuts

  5. 1 tsp salt

  6. 1/2 tsp sugar

  7. 1 tsp chicken stock powder

  8. 1 tbsp corn starch

  9. 1 tsp light soy sauce

  10. ½ tsp white pepper

  11. 1 tsp sesame oil

  12. ½ tsp sugar

  13. 1 pack wanton skins

  14. fish roes for toppings


  1. Peel and devein 300 grams shrimps

  2. Chop shrimps into a mince (leave it slightly chunky)

  3. To shrimp mixture add 1 tsp salt and 1 tbsp corn starch

  4. Mix well

  5. To 300 grams of minced pork add 1 tsp light soy sauce, 1 tsp sesame oil, ½ tsp sugar, ½ tsp white pepper and 1 tsp chicken stock powder

  6. Mix well

  7. Dice 1 stalk spring onions and 4 water chestnuts

  8. Combine the shrimp mixture, pork mixture spring onions and water chestnuts in a large bowl

  9. Mix well with your hands

  10. Dust table top, cut wanton skins into circles (optional)

  11. Lay baking paper in bamboo steamer and brush with a coat of oil

  12. To wrap, add roughly 1 tbsp of filing to each wanton skin and press them down tightly

  13. Brush oil on the wrapped siew mai and steam for 7 mins

  14. Top with fish roe