Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

This classic dim sum item is so spare and simple that only the best quality ingredients should be used. Hand-chopping the pork and prawns to a coarse mince is crucial to achieving a juicy mouthfeel; machine-minced pork binds too tightly, making the siew mai dense and tough. Using pork that is too lean leads to similarly dense and tough results, so be sure your pork is marbled with a little fat.