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Siu mai dumplings
Siu mai dumplings

Siu mai dumplings

Preparation 30 minutes
Cooking time 8 minutes approx.
Servings about 50 dim sum

Ingredients

Filling:

  • 350 g (3/4 lb) minced pork
  • 150 g (1/3 lb) raw shrimp, peeled and chopped
  • 5 green onions, thinly sliced  
  • 1 garlic clove, minced  
  • 15 ml (1 tbsp) ginger, chopped
  • 30 ml (2 tbsp) oyster sauce
  • 30 ml (2 tbsp) soy sauce
  • 5 ml (1 tsp) toasted sesame oil
  • 10 ml (2 tsp) cornstarch
  • 30 ml (2 tbsp) sugar
  • 5 ml (1 tsp) salt
  • Ground black pepper
  • 1 package of gyoza or wonton wrappers cut into circles
  • 1 egg, beaten

Sauce:

  • 30 ml (2 tbsp) soy sauce
  • 45 ml (3 tbsp) water
  • 10 ml (2 tsp) rice vinegar
  • 10 ml (2 tsp) sugar
  • 45 ml (3 tbsp) green onion, thinly sliced
  • Ground black pepper

Preparation

  1. In a large bowl, mix together all the filling ingredients.
  2. Fill the centre of each wrapper with about 15 ml (1 tbsp) of the mixture.
  3. Moisten the edges and lift the sides, creasing the wrapper. You will have a small flower-shaped basket.
  4. Cook for about 8 minutes in steamer (a bamboo one is preferable), oiled beforehand (or covered with parchment paper or a leaf of Chinese cabbage).
  5. Serve with the sauce.

Tip:

You can freeze the raw dim sum in a sealed bag or container. No need to defrost, just double cooking time (about 16 minutes).

Availability in stores