To make the filling, in a bowl, combine the pork, mushrooms, water chestnuts, and scallions. Use a fork or spatula to stir and lightly mash the ingredients together so they begin to blend. Put the ...

Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor. This is our spin on siu mai, with sticky rice for added texture and trout roe in ...

Siu mai is an open-face dumpling with pork and prawn filling usually served in a bamboo basket. A dim sum favorite, siu mai is healthier than other dumplings because they're steamed instead of fried.

Siu mai, a dim sum staple are now popular across all Cantonese and Chinese regions. Here's Dan Hong's classic recipe. makes 20 siu mai wrappers (or wonton wrappers, thinnest you can find, corners cut ...

Yield: 12 to 14 dumplings; Prep time: 25 minutes; Cook time: 10 minutes; Ease of preparation: Intermediate; Active time: 35 minutes; Total time: 35 minutes Servings ...

Mix the minced prawns, spring onions, sesame oil and soy sauce together in a bowl. Lay the wonton wrappers on a clean surface and place one tablespoon of the mixture into the centre of each wrapper.

Online group has become a platform to share reviews about street food favourite that is 'closely intertwined with the history of Hong Kong' Hongkonger Andrew Wong Tsz-san is more passionate than most ...