Asian recipes Fish Starters

Pork and prawn sui mai (steamed dumplings)


  • 200g Pork mince
  • 200g Raw prawns, chopped
  • 1 Large spring onion, finely chopped
  • 5 cm Fresh ginger root, peeled and grated
  • 1 tbsp Light soy sauce
  • 1 tbsp Rice wine
  • 1 tsp Sesame oil
  • 2 tsp Potato starch or cornflour (optional)
  • 1 Pinch pepper
  • 12 Wonton wrappers
  • Make your own wonton wrappers if you can’t get them in the shops.
  • Click here: Wonton wrappers


Mix all the ingredients for the filling together in a large bowl. You may or may not need the potato starch or cornflour to bind – this will depend on the wetness of your mixture. Take a teaspoon of the filling and place it in the centre of the wonton wrapper.

Gather up the sides of the wonton wrapper and mould it around the filling in a ball shape leaving the top slightly open so you can see the filling.. Oil the bottom of a bamboo steamer and steam for about 6-8 minutes until cooked. You may have to do this batches if your steamer is quite small.

Mix all the ingredients for the dressing together and serve with the steamed dumplings.

You can also serve these as deep-fried wonton. The same process but twist the top of the wrapper to seal in the mixture. Instead of steaming, deep fry for 4-5 minutes or until golden and cooked through. Drain on kitchen paper. It’s good to serve both dumplings together as there is an interesting contrast in textures.

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