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Steamed Siu Mai
Open-topped dim sum dumplings with pork and prawn filling, topped with fish roe. Squeezing the wrapper gently up around the filling with a loose fist is the technique that gives siu mai their distinctive open-top cup shape.
Ingredients
Instructions
Combine pork, prawn, soy, sesame, ginger, spring onion and cornflour. Mix well.
Place a wrapper in one hand. Add a tablespoon of filling.
Squeeze wrapper up around filling to form a cup shape with an open top.
Top with a little masago or carrot dot.
Steam 8–9 minutes until cooked through. Serve with soy sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
