Siu mai is an open-face dumpling with pork and prawn filling usually served in a bamboo basket. A dim sum favorite, siu mai is healthier than other dumplings because they're steamed instead of fried.

My grandmother was an exceptional home cook, but she knew that making dim sum required skills that she didn't have. The only dim sum she ever made was siu mai: small, open-topped dumplings filled with ...

To make the filling, in a bowl, combine the pork, mushrooms, water chestnuts, and scallions. Use a fork or spatula to stir and lightly mash the ingredients together so they begin to blend. Put the ...

1. Using a mini food processor, mince the chicken, but make sure that it is corsely ground. You can also chop it with a knife. 2. Mix the chicken with all the other ingredients and set aside in the ...

You don't have to travel to Shanghai to discover how different their siu mai is from the classic Cantonese version. It is not surprising that the regional cuisines of ...

Yield: 12 to 14 dumplings; Prep time: 25 minutes; Cook time: 10 minutes; Ease of preparation: Intermediate; Active time: 35 minutes; Total time: 35 minutes Servings ...

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