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Recipe for :

Steamed Pork Siu Mai

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirely said:

"This recipe comes from Martin Yan. I've made these and they're really good".


1/2 lb. ground pork
2 oz. medium size raw shrimp, shelled and deveined
1 Chinese sausage, coarsely chopped
1 1/2 Tblsp. cornstarch
2 tsp. sherry
1 Tblsp. oyster sauce
1 tsp. chopped mint leaves (optional)
1 tsp. seasame oil

Dipping Sauce:
1/4 cup soy sauce
1 Tblsp. hot mustard powder

30 siu mai or wonton wrappers
1/4 cup frozen green peas, thawed

  • In a food processor, process filling ingredients into a paste. Transfer to a stainless steel bowl. Combine dipping sauce in a small bowl, blend well.
  • To fill each dumpling, spoon 1 heaping teaspoon of filling into center of each wrapper, keeping remaining wrappers covered to prevent drying. Use fingers to form an open-topped pouch.
  • Place one green pea on top of each siu mai; place sui mai on two greased 9 inch pie pans or other heatproof dish. Place a steaming rack in a wok. Add water and bring to a boil. Place dish on the rack, cover and steam over medium high heat for 20 minutes.
  • Check the water level in the wok occasionally. If it is low, add boiling water to avoid lowering the temperature. When the siu mai are cooked, remove the dish from the wok. Serve the first portion while cooking the remaining siu mai. Serve with dipping sauce.

Serves 4

Shirley Cline