I love dim sum and and enjoy ‘yum cha’! I’ll be writing a few posts on some of my favorite dim sum dishes. This is the next – Siew Mai! This would also be one of the easiest and fastest to make if you use store bought wanton wrappers. Whether you make the skin on your own or buy it, not going to make much of a difference.. Therefore, save the trouble ~ 

My recipe is a typical Cantonese style siew mai and thus ingredients and condiments used here all belong to the Chinese category of sauces. There are some recipes that call for chopped shitake bits but that isn’t the true authentic siew mai. However, I leave it up to you if you wish to include it in. 

Pssssssss.. This is freezable. I love making a few boxes of it since wrappers are typically sold at 100-200 pieces. However, for this recipe here, it will make approximately 25 pieces. 


  • 300g Prawns/Shrimps; deveined 
  • 300g minced Pork
  • 1 stalk of Spring Onion (green part); diced
  • 4 Water Chesnuts; diced (optional)
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1 tbsp Corn Starch
  • 1 tsp Chicken Stock or homemade stock
  • 1 tbsp Shaoxing Hua Tiao Wine
  • 1 tsp Light Soy Sauce
  • 1/2 tsp White Pepper Powder
  • 1 tsp Sesame Oil
  • 1 tsp Ginger Juice (squeeze from pulp)
  • 25 round Wanton Skins 
  • Wolfberries/Goji Berries for topping (you can use fish roe, chopped carrot too or totally omit it)


  1. Coarsely chop the prawns/shrimps, you will want it chunky rather than mushy. Add 1 tsp salt and 1 tbsp corn starch to the mixture. Mix well. 
  2. Mix in the minced pork, diced spring onions, water chesnuts and the rest of the condiments. Mix well.
  3. Using a steamer (bamboo/stainless steel), lay parchment/baking paper on it. Brush some oil on it. This is to prevent sticking as the skin is very delicate.
  4. Spoon 1 tsp of marinated shrimp and pork mixture into the center of the wanton skin. Fold the skin upwards gently and press it against the mixture. Top it with a wolf/goji berry. Brush oil on the siew mai skin. 
  5. IP: 1 cup of water below the steaming rack. Set to ‘Manual’, 3 mins, high pressure. Do an immediate quick release.                 Stovetop: 1 1/2 cups of water below the steaming rack. Steam for 7-9 mins (start count after water starts to boil)
  6. If storing in the freezer, make sure they are not tightly placed together. I like to use cling wrap to seperate them or reuse those store bought dim sum trays. 
  7. To cook frozen siew mai (no need to thaw);                               IP: Set to ‘Manual’, 6 mins, high pressure. Do an immediate quick release. Stovetop: Steam for 13-15 mins (start count after water starts to boil)