Siu Mai Dumplings Siu Mai Dumplings

Photography: Maya Visnyei | Food Styling: Michael Elliott and | Prop Styling: Geary House

  • Total time 1 hour & 15 minutes
  • Portion size 45 servings



In food processor, combine shrimp and bacon; pulse until finely chopped. Add pork, 1⁄2 cup of the carrot, rice wine, ginger, sesame oil, sugar, soy sauce and white pepper; pulse just until combined. Scrape into bowl.

Line baking sheet with parchment paper. Using 3-inch round cutter, cut circle from each wonton wrapper, discarding corners. Place ramekin of water on work surface.

Using finger, brush edge of 1 wonton wrapper with water. Place heaping 1 tbsp pork mixture in centre of wrapper; gather wrapper around filling, pressing 4 sides to make stovepipe shape, crimping upper edge of wrapper and leaving dumpling open at top. Holding dumpling between finger and thumb, squeeze to form “waist”; tap on counter to flatten bottom. Place dumpling on prepared pan; cover with damp towel. Repeat with remaining wrappers and filling.

Pour enough water into wok to allow for steamer basket; bring to boil. Line bottom of steamer basket with parchment paper; arrange 8 to 10 dumplings in basket, without touching one another. Carefully place steamer in wok; cover and steam, adding more water to wok as needed, until dumplings are firm and cooked through, about 10 minutes.

Repeat with remaining dumplings.

Serve sprinkled with green onion and remaining carrot. Serve with Soy Dipping Sauce, if desired.

Nutritional facts PER DUMPLING about

  • Fibre 0 g
  • Sodium 87 mg
  • Protein 3 g
  • Calories 37
  • Total fat 2 g
  • Cholesterol 12 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g
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Lunch & Dinner

Siu Mai Dumplings