siu mai dim sum made using mak toks sweet chilli paste

Siu Mai (Dim Sum)

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Have you ever tried Dim Sum and wondered how its made? Why not try this simple recipe using a food processor. This mixture makes 10-12 pieces of Siu Mai (Dim Sum), perfect for sharing and a great appetizer! The Siu Mai (Dim Sum) is mouthwateringly tender and juicy and if you can’t eat them all in one go… don’t worry, they are freezable!


  • 400g Pork mince
  • 100g Shelled prawns
  • 1 Carrot
  • 4 Spring onion (stem part only)
  • 1 Egg
  • 1 tablespoon Cornstarch
  • 2 tablespoon Soy sauce
  • 1 teaspoon Salt
  • 1 teaspoon White pepper powder
  • 1.5 teaspoon Sesame oil
  • Sufficient Wan ton wrappers
  • For dipping Mak Tok's Sweet Chilli Paste


1) Create the meat filling of the siu mai by skinning the carrot, finely chop the spring onion then blend in the food processor. Next, add the pork and prawns and blend well. Then add the soy sauce, white pepper powder, salt, cornstarch an egg and the sesame oil. Blend again.

2) Take the mixture out of the food processor and place into a bowl.

3) Line a plate with some parchment paper then place a dollop of meat filling into the centre of the wanton wrapper and wrap them up, leaving the top exposed. With your palm, press it down a little.

4) Once all the siu mai pieces are on a plate, steam for 20 mins.

5) Once done, take the siu mai out of the pan and serve immediately with Mak Tok’s Sweet Chilli Paste.

*Top tip: You can freeze them for up to 1 month to have it whenever you need it.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted
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