Eats
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The Face of Siu Mai

Siu Mai are my favourite dim sums at yum cha. So it was only a matter of time until I’d give these pork and prawn dumplings a whirl in the kitchen. Siu Mai are open face dumplings with an orange garnish of roe or carrot. I’ve used grated carrot. Seasonings include shitakke mushrooms, coriander, ginger and spring onions.

Today I bought a large bamboo steamer and Siu Mai ingredients from my local Chinese supermarket.

I loosely followed a recipe from this month’s Taste Magazine and served these Siu Mai with udon noodles, broccoli and broth.

Here are the results:

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I am Genie, a graphic designer/photographer obsessed with food and bunnies. I live in Whanganui, New Zealand with my husband, The Koala and our two rabbits, Kobe and Bento. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person. www.bunnyeatsdesign.com

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