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: