Time:30 mins - 1 hourMakes:about 30
Siu mai is an open-faced steamed dumpling traditionally made with minced pork. The key is to create the characteristic bouncy mouth-feel. To achieve this,most yum cha palaces use pork with some fat. The best ratio is 80 per cent lean meat to 20 per cent fat,so I often ask my butcher to mince pork belly for me. Better restaurants now use a combination of pork and prawns in the filling. I've also given them a contemporary twist by including makrut leaves for added zest.