Fish Siu Mai is definitely one of the most popular street foods in Hong Kong. It is usually sold along with curry fish balls at street stalls and often eaten with sweet soy sauce, chilli oil and sesame sauce.
Make 30 Siu Mai dumplings
Ingredients
30 Siu Mai/Wanton wrappers (homemade wrapper recipe)
600g boneless fish fillets*, roughly minced
Seasonings for fish
4 tbsp potato starch
2 tbsp water
3 tsp sesame oil
3 tsp salt
1 tsp ground black pepper
*You can choose any boneless fish fillets you fancy to make the filling. Cod, sea bass or white fish are my go-to options in UK.
Equipment
bamboo steamer
parchment paper
Instruction
Roughly mince the fish using a knife. Season the minced fish and keep stirring with a big spoon/fork/bare hand in single direction vigorously until the fish mixture turns into a sticky paste. (ikr, this sounds weird but that’s how to turn it into a smooth sticky paste quickly. Using only food processor to blend it would give the fish filling to a loose and cakey texture after steamed❌)
Spoon 1-1/2 tsp of filling on a wrapper.
Bring up the sides and gently squeeze it with your thumb and index fingers to form a little cylinder.
Repeat with the rest of the filling and wrappers.
Line a parchment paper on the bamboo steamer, you can also cut out some holes on the paper for better air circulation during steaming.
Place the Siu Mai in the steamer and steam for 7-9 mins with lid on until they are fully cooked.
Try out the Classic Cantonese Pork and Prawn Siu Mai with your homemade wrappers now!
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