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Pork and Shrimp Siao Mai

Pork and Shrimp Siao Mai


  • 500 g lean pork mince
  • 250 g raw shrimp, peeled, deveined and finely chopped
  • 3 large dried shitake mushrooms
  • ¼ cup shredded carrots
  • ¼ cup chopped green onions
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine or sherry
  • 1 teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 tablespoon sesame oil
  • 1 egg, lightly beaten
  • 1 tablespoon cornflour
  • 24 thin wonton wrappers



  1. Soak mushrooms in hot water till very soft. Drain, remove the stems and cut to a fine dice.
  2. In a large bowl, mix all the ingredients till combined. 
  3. Put a teaspoon of filling in the centre of a wonton wrapper.
  4. Wrap the edges around the filling and flatten the top with the back of a spoon. Repeat with the rest of the wrappers and filling.
  5. Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil) and steam the Siao Mai for 10-15 minutes. 
  6. Serve with soy sauce and chilli oil.
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