This is the final recipe that Lee perfected. We tested it multiple times to get it as close as possible to the authentic siu mai flavour, but it was actually pretty challenging while keeping it high in protein.
We found that imitation crab meat (surimi) adds a slight seafood flavour and extra volume, which makes the filling more satisfying and flavourful. However, despite all our effort, it still doesn’t taste exactly like REAL siu mai… maybe about 80% there?
But I can guarantee you’ll still enjoy this recipe. We even made it for a potluck party (strategic move, because you know potluck food is never high-protein 😂), and everyone absolutely smashed it.
So… it’s definitely worth trying.
UMAI UMAI 😌🔥
High protein, low fat : “FAKE” Siu mai recipe
Difficulty: Medium30
servings20
minutes40
minutes68
kcal6
g9
g1
gIngredients
Wonton wrapper
1 packRaw Prawns
500 gExtra Lean Pork Mince
250 gSurimi (Imitation crab)
250 gDried Shiitake Mushrooms
80 gSpring Onions
70 gCarrots
30 gSoy Sauce
15 gOyster Sauce
15 gDasida
10 gChinese Cooking Wine
64 mlGinger Paste
35 g
Directions
- Soak the dried shiitake mushroom in the water 1 hour before use.
- Prep the ingredients by mincing everything into small pieces. mince carrot, shiitake mushroom, spring onion, surimi and raw prawn
- Then in a bowl, combine all the ingredients except for the dumpling wrappers.
- Using a butter knife or a paddle pop stick, spread 40-45g of the mix onto a dumpling wrapper.
- Gently push the mixture into the centre of the dumpling wrapper while moving it around your fingers in a circular motion to form the Siu mai. You can garnish each Siu mai with carrot if you’d like. Repeat this until 30 dumplings are made.
- Steam the siu mai for 10 minutes and enjoy!
Notes
- Make sure to spray some oil on the plate before placing the Siu mai on it for steaming. Otherwise, they might tear or stick to the plate.