Pork and prawn dumplings

Our pork and prawn dumplings are a delectable Chinese snack. Douse in this dipping sauce for that extra burst of flavour! Called ‘Siu mai’, these are open-wrapped steamed dumplings will rival that of any dim sum restaurant in Hong Kong and across the world.

  • Prep Time

    35 Minutes
  • Cook Time

    20 Minutes
  • Makes

    25-30 Dumplings


for the dumplings

  • 300g pork fine mince
  • 200g green prawn meat, roughly chopped
  • 2 tablespoons ginger, grated
  • 2 spring onions, very thinly sliced
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • ½ teaspoon caster sugar
  • 1 egg white
  • 1 teaspoon cornflour
  • 30 egg wonton wrappers

 to garnish

  • 1 large carrot very finely diced
  • 1 very finely sliced spring onion

for the dipping sauce

  • 3 tablespoons soy sauce
  • 2 teaspoons ginger, peeled and grated
  • 1 bird’s eye chilli, very thinly sliced (optional)

You'll Need

  • Multix Bake
  • Multix Cling


  1. Place all the ingredients for the dumplings apart from the wonton skins in a large glass or nonreactive bowl. Stir until well combined. Cover in Multix Cling and refrigerate for about 1 hour to allow the flavours to develop.
  2. While the dumpling mixture is being refrigerated, add all the dipping sauce ingredients in a small bowl and stir well.
  3. Line a oven tray with Multix Bake. Separate the wonton wrappers. Holding 1 wrapper flat in your hand, place 2 small teaspoons of filling in the centre and use your fingers to push the sides of the wrapper up to surround the mixture and then squeeze gently to stick the wrapper to the filling. Return the dumpling to the lined tray and tap lightly to flatten the base (so they stand up easily). Repeat until all the filling is used. Decorate each dumpling with the finely diced carrot and a fine slice or 2 of spring onion.
  4. Line a bamboo steamer or large wok steamer with Multix Bake. Cut the bake to size and then cut holes in it, this allows the steam to pass through easily. Place dumplings in the steamers, making sure there are spaces between so the dumplings do not touch each other and put the lids on. Place the steamers over boiling water. Steam dumplings for 7 minutes or until filling is cooked through and wrappers tender. Serve with the soy, ginger and chilli dipping sauce.

Tip: Make sure you always cover raw meat products in the fridge, even if they are only sitting there for a couple of hours.