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Siu Mai Pork & Prawn Dumplings

Hold the takeaway! Celebrate Chinese New Year with these tasty appetisers. Straight from your bamboo steamer: a plump, succulent mix of pork and prawns.


  • 180g lean minced pork
  • 200g fresh prawns
  • 1 large carrot
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp white pepper
  • 1 tsp corn flour
  • 20 wonton wrappers
  • Pinch of salt
  • Parchment paper or lettuce leaves (for lining the bamboo steamer)


  1. Shell the prawns and place in a large bowl; mix in a sprinkling of salt and rinse well under cold water. Pat dry with kitchen roll
  2. Roughly chop the prawns (or blitz in a food processor) and place in a fresh bowl. Add the pork, soy sauce, oyster sauce, sesame oil, white pepper and corn flour. Mix well
  3. Chop the carrot into small squares and leave to one side
  4. To make the Siu Mai: take a wonton wrapper and fill with a tablespoon of the mixture
  5. Gather the edges together and pleat, leaving the centre exposed. Flatten the bottom of the dumpling slightly so that it stands upright. Garnish the top with a few carrots
  6. Repeat until all dumplings are complete
  7. Line the bottom of your bamboo steamer with parchment paper or lettuce leaves. Place all dumplings on top, leaving a little space between each
  8. Bring water to the boil in a wok – this should be large enough for the steamer to sit comfortably without touching the water. Place the steamer on top of the wok and leave to steam for 10 minutes
  9. Serve up and enjoy!

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