Scallop siu mai

1 hour 10 minutes


Siu mai

  • 10 king scallops, fresh
  • 100g of prawns, peeled and deveined
  • 2 dried shiitake mushrooms, soaked
  • 300g of pork mince
  • 20g of cornflour
  • 1 packet wonton wrappers, fresh


  • 1 tbsp of sesame oil
  • 1/2 egg white
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp granulated sugar

Dipping sauce (optional)

  • 2 tbsp of light soy sauce
  • 2 tbsp of black rice vinegar
  • piece of fresh ginger, cut into fine matchsticks


Remove the scallop roes, if still attached, and slice the scallops in half lengthways. Finely chop the prawns and mushrooms
Mix together the sauce ingredients, if using, in a small bowl or ramekin
Mix the pork mince, prawns, mushrooms and cornflour together with the marinade ingredients, then beat the mix together until it forms a smooth paste
Cut the wonton wrappers into circles using a 6.5cm pastry cutter, then place 1 1/2 teaspoons of the pork mixture in the centre of each wrapper. Using the base of the teaspoon, spread the filling out over the wrapper, ensuring it covers it completely edge to edge
Create an ‘egg cup’ shape with your left hand and insert the wrapper so that it rests on top, with the middle drooping into the centre of your hand
With your free right hand, use the base of your spoon as a ‘lid’ to ensure all the meat stays in the parcel, while turning the wrapper with your left hand using your thumb and index finger of your ‘egg cup’. The aim is to form a uniform dumpling with straight walls of pastry all the way around the meat
Once your dumplings have been made, place half a scallop on top of each
Line a bamboo steamer with greased baking paper or banana leaf. Add the dumplings to the basket, place over a wok a third-filled with boiling water and steam for 8–10 minutes
Serve with the dipping sauce, if using, or with sweet soy sauce