Stuffed taste wonders from around the world • NEWS.AT

Siu Mai with pork and prawns
preparation 90 minutes,
waiting time 30-60 minutes,
Cooking time 10-12 minutes

Ingredients for 4 people (40 pieces)

  • 250g of flour
  • 125ml boiling water
  • Salt

For filling

  • 200g minced pork
  • 1 shiitake
  • 1 tablespoon of soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 1 spring onion
  • 200 grams of prawns
  • 1 tablespoon cornstarch, if needed
  • a little brown sugar
  • Salt pepper


1. Combine the flour, water and salt with a spatula, then knead into a smooth, soft dough, about 10 minutes. Wrap in cling film and chill for 30-60 minutes.

2. For the garnish, stick the pork with the chopped mushrooms, soy sauce, mirin and sesame oil. Chop the spring onions and the prawns and stir them into the mixture. The filling should be sticky. Add a little more cornstarch if needed. Season to taste with sugar, salt and pepper. Place in the refrigerator for 30 minutes.

3. Roll out the dough thinly. Cut circles 8 to 10 cm in diameter. Put a little filling in the middle and moisten the edges of the dough circles with water. Put the sheet of dough in your hand. Fold the dough into a bowl and use your other hand to press small creases around the edges. There should be a small hole in the top center. Shape the cup into a round shape by hand and crease the pleats. 4. Garnish each cup with a pea. Steam the baskets for 10-12 minutes.

If you put the dumplings in the freezer for 1-2 hours before cooking, they will hold their shape better while cooking.

In Asian grocery stores, you can also buy ready-made sheets of dough, usually in packs of 30-40 pieces. The shape and size you choose depends on how you want to shape your dumplings.

This post is originally in the News print edition No. 17/2023 published.

Mathew Baynton

"Bacon nerd. Extreme zombie scholar. Hipster-friendly alcohol fanatic. Subtly charming problem solver. Introvert."

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