“FAKE” Siu Mai
“FAKE” Siu Mai
Ingredients
- 30 Gow Gee dumpling wrappers
- 500 g raw prawns
- 250 g extra lean pork mince
- 250 g surimi, (imitation crab)
- 80 g shiitake mushrooms
- 70 g spring onions
- 30 g carrots
- 15 g soy sauce
- 15 g oyster sauce
- 10 g Dasida, (stock powder)
- 64 ml Chinese cooking wine
- 35 g ginger paste
Instructions
- 1
Mince the raw prawns, shiitake mushrooms, spring onions, and surimi into small pieces. Finely dice a small amount of the carrots for garnish, if desired. Place the extra lean pork mince into a large mixing bowl.
⏱️ 10 min
- 2
Add the minced prawns, minced shiitake mushrooms, minced spring onions, and minced surimi to the bowl with the pork mince. Then, add the soy sauce, oyster sauce, Dasida (stock powder), Chinese cooking wine, and ginger paste to the bowl.
⏱️ 5 min
- 3
Mix all the ingredients thoroughly by hand until well combined and the filling has a uniform consistency.
⏱️ 5 min
- 4
Take one Gow Gee dumpling wrapper. Using a butter knife or a paddle pop stick, spread 40-45g of the mixed filling onto the center of the dumpling wrapper.
⏱️ 5 min
- 5
Gently push the mixture into the center of the dumpling wrapper while moving it around your fingers in a circular motion to form the siu mai, creating the characteristic open-top shape. If desired, garnish each siu mai with a small amount of the finely diced carrot on top.
⏱️ 5 min
- 6
Repeat the filling and forming process until 30 dumplings are made.
⏱️ 10 min
- 7
Line a bamboo steamer with parchment paper. Arrange the formed siu mai in the steamer, ensuring they are not overcrowded to allow for even cooking. Place the steamer over a pot of boiling water and steam for 7-10 minutes, or until cooked through and the filling is firm.
⏱️ 10 min
- 8
Carefully remove the steamed siu mai from the steamer and serve immediately. Enjoy your “FAKE” Siu Mai!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
“FAKE” Siu Mai
- 30 Gow Gee dumpling wrappers
- 500 g raw prawns
- 250 g extra lean pork mince
- 250 g surimi, (imitation crab)
- 80 g shiitake mushrooms
- 70 g spring onions
- 30 g carrots
- 15 g soy sauce
- 15 g oyster sauce
- 10 g Dasida, (stock powder)
- 64 ml Chinese cooking wine
- 35 g ginger paste
Instructions
- 1
Mince the raw prawns, shiitake mushrooms, spring onions, and surimi into small pieces. Finely dice a small amount of the carrots for garnish, if desired. Place the extra lean pork mince into a large mixing bowl.
⏱️ 10 min - 2
Add the minced prawns, minced shiitake mushrooms, minced spring onions, and minced surimi to the bowl with the pork mince. Then, add the soy sauce, oyster sauce, Dasida (stock powder), Chinese cooking wine, and ginger paste to the bowl.
⏱️ 5 min - 3
Mix all the ingredients thoroughly by hand until well combined and the filling has a uniform consistency.
⏱️ 5 min - 4
Take one Gow Gee dumpling wrapper. Using a butter knife or a paddle pop stick, spread 40-45g of the mixed filling onto the center of the dumpling wrapper.
⏱️ 5 min - 5
Gently push the mixture into the center of the dumpling wrapper while moving it around your fingers in a circular motion to form the siu mai, creating the characteristic open-top shape. If desired, garnish each siu mai with a small amount of the finely diced carrot on top.
⏱️ 5 min - 6
Repeat the filling and forming process until 30 dumplings are made.
⏱️ 10 min - 7
Line a bamboo steamer with parchment paper. Arrange the formed siu mai in the steamer, ensuring they are not overcrowded to allow for even cooking. Place the steamer over a pot of boiling water and steam for 7-10 minutes, or until cooked through and the filling is firm.
⏱️ 10 min - 8
Carefully remove the steamed siu mai from the steamer and serve immediately. Enjoy your “FAKE” Siu Mai!
⏱️ 1 min