Siu Mai

Cook and Sell Dumplings

Preparation info

  • 45 to 50

    • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

These dim sum bear the delightful description “cook and sell,” simply because they are shaped like tiny cooking kettles, kettles full of food. And because they are so tasty and so pretty they are never left unsold.


  • 12 Chinese dried mushrooms, soaked for ½ hour in hot water, rinsed, dried, stems discarded, caps diced into ¼-inch pieces
  • 1 pound pork butt, coarsely ground


  1. Combine all ingredients (except won ton skins) in electric mixer and mix until consistency is smooth and even. Refrigerate for 4 hours.

  2. Using kitchen scissors, cut won ton skins into rounds, 2¼ inches in diameter.

  3. Into the middle of each round, place 1 tablespoon of filling. Holding the filling in place with the blade of a small round