Advertisement
Steamed Pork Dumplings Topped with Crab Roe
Hai Wong Siew Mai
- Makes
4
- Difficulty
Easy
Published 2005
These Steamed Pork Dumplings (Siew Mai), together with Steamed Prawn Dumplings (Har Gau) and Roast Pork Buns (Char Siew Bao), are three of the most popular items at dim sum restaurants.
The secret to a juicy, springy dumpling is in the chopping of the filling. It should be done by hand so the meat is not too fine and retains its juiciness.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe