Wan Tui Siu Mai

Yunnan Ham Siu Mai

Preparation info

  • 20 Pieces

    • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This dim sum is a three-province blend. It incorporates the strong cured ham of Yunnan, highly prized in China, the crisp cabbage of Tientsin, and the cooking skill of Canton. Yunnan ham is unavailable in the United States so I substitute Smithfield ham for it and this American variety substitutes quite well indeed.


  • 1 pound shrimp, shelled, deveined, washed, dried, and cut into ¼-inch dice
  • 3 tablespoons pork fat, cut into ⅛-inch dice


  1. In the bowl of an electric mixer, place the shrimp and the pork fat. Add salt and sugar; mix at medium speed for 10 minutes. Add the ground pork and mix thoroughly. Then add the soy sauce, sesame oil, oyster sauce, grated ginger mixture, and cornstarch. Mix for 5 more minutes.

  2. Add the coriander, mushrooms, bamboo shoots, scallions, and pepper. Mix togeth