Preparation Time:

  1hr + 1hr refrigeration

Total Cooking Time:


Makes about 30 steamed siew mie

6 dried Chinese mushrooms, 1 cup hot water, 200g minced pork, 30g pork fat - finely chopped, 100g raw prawn meat, 1 stick celery - finely chopped, 2 spring onions - finely chopped, 1 tblspoon sliced bamboo shoots - finely chopped, 3 teaspoons cornflour, 2 teaspoons soy sauce, 1 teaspoon caster sugar, salt and pepper - to taste, 30 wonton pastries




Soak the mushrooms in hot water for 10min, drain and chop finely, discarding the hard stems.


Put the mushrooms, pork mince, pork fat, prawn meat, celery, spring onions and bamboo shoots in a bowl. Combine the cornflour, soy sauce, sugar, salt and pepper in another bowl and blend to a smooth paste. Stir into the port mixture. Cover and refrigerate for 1hr.


Work with one pastry at a time, keeping the rest covered. Place about 1 tblspoon of filling in the center of each pastry. Fold the corners in to the center and press together to seal. Or, gather the pastry in the center like a pouch, gently press down the filling to firmly pack and tap on the bench to flatten the base. Put on a baking tray.


Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the siew mie on paper, spacing them well (they may need to be cooked in batches). Cover the steamer and cooker over a pan of simmering water for 8min or until pastries are firm and filling cooked. Serve immediately with chilli or soy sauce.

Note: Siew mie can also be fried. Coat them in cornflour for a crisp finish, then cook in 2 cups oil for 5-7min. Drain on paper towels.

If you have any inquiries on this recipe, please contact
our North South chef at

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