Pork & Prawn, Mushroom, Bamboo Shoot Siu Mai by Ching He Huang
Lee Kum Kee

Pork & Prawn, Mushroom, Bamboo Shoot Siu Mai by Ching He Huang

2-4 (Makes 10)
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In Cantonese cuisine, siu mai is often served as a dim sum so are great if your planning a gathering or party and don't want your guests going hungry. These cute little parcels are filled with fresh fish and pork loin, along with several tasty vegetables to pack the parcel out.


220g Tiger prawns, fresh, 100g shelled weight, deveined, finely chopped
150g pork loin, roughly chopped
5pcs Chinese dry shitake mushrooms, rehydrated in warm water for 20 minutes
16 Wonton egg wrapper/Pastry sheets (available in Chinese supermarkets)
1 Medium Carrot, washed, top, tailed and slice to 0.5cm slices (10 slices)
1 Tin bamboo shoot, sliced
1 Large spring onion, finely chopped
1 tsp Ginger, grated
1 Tbsp Shaoxing rice wine or dry sherry
2 tsp corn flour
1 Small pinch Ground white pepper
1 Small Pinch Sea salt

Vinegar Soy Dressing

1 tsp coriander stems, finely chopped
1 tsp Chillies, deseeded and finely chopped


1 Roughly dice up the pork loin into 0.5cm dice pieces. Prepare all the rest of the ingredients.
2 Mix all the ingredients well using your hands (except the wonton wrapper) and leave uncovered in the fridge for 30 minutes.
3 Remove the mix from the fridge and remove any excess water. (Tip: using a pair chopsticks mix the mixture in clockwise direction until sticky, this helps to improve the texture and bind all the flavours together. You can also use your hands).
4 It’s time to fill - place two teaspoons of the filling and place it in the centre of the wonton wrapper. Then gather the sides of the wonton wrapper and mould around the filling in a ball shape leaving the centre unwrapped. Fold down any excess and using a pair of scissors cut away any excess wonton wrapper, the Siu Mai should have a flat bottom, open at the top, nipped at the waist, and fill to the top of the wrapper.
5 Place greaseproof paper on a steamer rack, place the Siu Mai dumplings on top of some carrot slices, place this rack in a half-filled wok with water, place the wok lid on top and steam on medium-high heat for about 10-12 minutes until cooked through. Serve with vinegar soy dressing and Lee Kum Kee’s Chiu Chow Chilli oil.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.