Siu Mai

Method

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1. Soak the shiitake in warm water 30 minutes, then squeeze them dry and dice them finely.

   Mark done

2. Put the pork in a bowl with the soy sauce, wine, oyster sauce, sesame oil, cornflour, sugar, salt, white pepper and water.

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3. Beat the mixture with chopsticks in one direction only for 2 minutes, until it is sticky and pulls from the side of the bowl.

   Mark done Start 2 min timer

4. Fold in the prawns, shiitake and spring onions.

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5. Hold a wrapper in a loose circle of thumb and forefinger, drop a heaped spoonful of filling in and push it down.

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6. Squeeze gently at the waist so the wrapper gathers, then flatten the exposed top with the back of a wet spoon.

   Mark done

7. Set them on oiled paper in a steamer and top each with a little roe or diced carrot.

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8. Steam over rapidly boiling water 12 minutes, until firm and cooked through.

   Mark done

Chef’s Tips

• Beat in one direction for two full minutes. That is the bounce.
• No pleating — gather and squeeze at the waist.
• Flatten the open top with a wet spoon.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Har gow
• Chilli oil
• Chinese tea

Storage & Reheating

Freeze uncooked for 2 months and steam from frozen, adding 4 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.