Siew Mai

Savor the delicate flavors of these traditional Chinese siew mai, filled with juicy pork and shrimp, accented by crunchy water chestnuts. Ideal for a weekend dim sum brunch or a festive gathering with friends.

• 200 grams pork shoulder, minced
• 100 grams shrimp, finely chopped
• 1 cup water chestnuts, diced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 packet wonton wrappers
• 1 tablespoon green onions, chopped
• 2 teaspoons cornstarch

Method

1. 1

   In a mixing bowl, combine minced pork, chopped shrimp, diced water chestnuts, soy sauce, sesame oil, and cornstarch. Mix well until all ingredients are fully combined.

2. 2

   Take a wonton wrapper and place about a tablespoon of the filling in the center. Gather the edges of the wrapper and gently pinch to form a small cup shape, leaving the top open.

3. 3

   Repeat this process for the remaining wrappers and filling until all are assembled.

4. 4

   Prepare a steamer by bringing water to a boil. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.

5. 5

   Place the siew mai in the steamer basket, making sure they are not touching each other. Steam for 15 minutes until fully cooked.

6. 6

   Once cooked, carefully remove the siew mai from the steamer and transfer to a serving platter.

7. 7

   Garnish with chopped green onions and serve hot with soy sauce or chili sauce for dipping.