Pork and prawn siu mai
Juicy, fragrant open-topped steamed dumplings inspired by Cantonese dim sum.
42minPrep 30minCooking 12min 4 servings🟡 MediumCUISEUR_VAPEUR
B
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Roughly chop the prawns, then mix them with the pork, soy sauce, sesame oil, ginger and spring onion.
- 2
Place a spoonful of filling in the centre of each wrapper and gather the edges, leaving the top open.
- 3
Place on perforated baking paper or cabbage leaves in the steamer basket.
- 4
Steam until the filling is cooked through.
🌡 100°C⏱ 12 min🔧 panier vapeur
Frequently asked questions
How can I stop the siu mai from sticking?▾
Place them on perforated baking paper or a cabbage leaf, or very lightly oil the basket.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat them thoroughly when appropriate for the recipe.
