Elizabeth Chong's sieu mai

Here is the classic recipe for these little flowerpot dumplings. They are excellent for parties as you can steam so many at a time. Some wonton wrappers are quite small but buy the larger wrappers for a perfect size. For beef sieu mai ground topside beef may be substituted for the pork.

Sieu mai Credit: Kitti Gould

• serves

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 30 yellow (or white) wonton wrappers, 7.5cm, square

Dumpling filling

• 125 g fresh green prawns, peeled, deveined
• 155 g fatty pork mince
• ½ cup water chestnuts, finely diced
• ½ cup canned, drained bamboo shoots, finely diced
• ½ cup finely diced spring onions (mainly white part)
• ½ cup finely diced celery

Seasoning

• 2 tsp table salt
• ¼ tsp white pepper
• 1 tsp finely grated fresh ginger

Dipping sauce

• 2 parts soy sauce
• 1 part sesame oil

Chilling/freezing time: 30 minutes

Instructions

1. Using a Chinese cleaver, finely chop the prawn meat to a mince. Place in a large mixing bowl with the pork, water chestnuts, bamboo shoots, spring onion and celery and add to mince.
2. Add the seasonings and pound the mixture against the side of the bowl until smooth. Chill for 30 minutes.
3. Cut the corners off the wrappers to create a slightly round shape. Hold a wrapper in your palm and place a tablespoon of filling in its centre. Wrap the sides up and around, squeezing the wrapper close to the filling so the top gathers into pleats.
4. Using a round-tipped butter knife, gently push the filling down from the top to pack the 'flowerpot' firmly and top up with extra filling if needed. The filling should be seen above the wrapper.
5. To cook, flatten the bases slightly and place in steamer basket lined with steamer paper, and sit in wok over boiling water. Alternatively, you could place directly in a lightly oiled bamboo basket or on a lightly oiled plate. Steam for 15-20 minutes. Serve with the dipping sauce.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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