Siu mai open-faced dumplings (shāomài) from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

  • scallions
  • soy sauce
  • sesame oil
  • water chestnuts
  • ground pork
  • wonton wrappers
  • Shaoxing rice wine
  • dried shiitake mushrooms
  • EYB Comments

    Siu mai skins are made by cutting wonton skins into circles.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Siu mai skins are made by cutting wonton skins into circles.

  • Delys77 on February 19, 2014

    Pg. 77 I used regular store bought thin skins and didn't bother rounding them as I was a bit rushed. The result looked a touch rustic, but were still nice. Flavour wise these are a bit different than the siu mai I am used to as there is no shrimp in them and a fair amount of mushroom. That said, this wasn't a negative, these were absolutely delicious, and with pre made wrappers only took about an hour to prep and steam, including time to rest. I would definitely make these again. Mine may have been a bit bigger than she planned though as I only got 20 out of the recipe.

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