Siu mai (dim sum)

Contains pork – recipe is for non-Muslims/non-pork eaters.

Make one of the most popular types of dim sum, siu mai. They’re traditionally topped with fish roe, but we’ve opted for goji berries for a pop of colour

Prep:15 mins
Cook:10 mins
plus marinating

A challenge

Nutrition per serving

kcal 49
fat 1g
saturates 0.4g
carbs 6g
sugars 0g
fibre 0.2g
protein 4g
salt 0.4g

Ingredients

40g water chestnuts, drained and finely chopped
1 tbsp ginger, grated
1 spring onion, finely chopped
1½ tbsp Lee Kum Kee Premium Light Soy Sauce
¾ tbsp Shaoxing rice wine or dry sherry
1 tsp Lee Kum Kee Pure Sesame Oil
120g prawns, finely chopped
200g minced pork
1 egg white
1 tbsp potato flour or cornflour
20 wonton wrappers, about 8cm in diameter
20 goji berries, for the top (optional)
Lee Kum Kee Sweet Soy Sauce mixed with a little grated ginger and Lee Kum Kee Chiu Chow Chilli Oil (optional), for dipping

Tip

HOW TO FREEZE

Freeze at the end of Step 3 on the baking tray until hard, then transfer to a box or bag. Will keep for up to two months.

MAKE YOUR OWN WRAPPERS

Sieve 125g plain flour and ½ tsp salt into a bowl, then add 1 small beaten egg. Slowly add 35-50ml cold water, a little at a time, to make a pliable but quite firm dough. Knead the dough on a floured bench until smooth, about 10 mins. Cover and rest in a cool place for 1 hr. Divide the dough into two pieces. Cover one while you roll the other. The easiest way to do this is with a pasta machine – dust the dough with flour and feed it through the rollers, starting at the widest setting, rolling and folding it three times until smooth. Reduce the settings, feeding the dough through until you reach the last setting. They should be about 1mm in thickness. Cut the dumpling wrappers out with a cutter to about 8cm if square-shaped, about 9 cm if round. Repeat with the remaining dough. Freeze any extra wrappers.

Method

Put the water chestnuts, ginger, spring onion, Premium Light Soy Sauce, rice wine, Pure Sesame Oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.
Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don’t squeeze the top together – you should still be able to see the filling.
Add more filling if needed until it’s reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.
Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.