Little parcels of seasoned pork and vegetables are steamed and served hot with a delightful soy dipping sauce.


  • 6 dried shitake mushrooms

  • 6 water chestnuts, chopped

  • 3 tablespoons canned bamboo shoots, chopped

  • 3 spring onions, chopped

  • 200 g minced pork

  • 1 ½ teaspoons salt

  • 1 tablespoon light soy sauce

  • 1 tablespoon Chinese wine or dry sherry, optional

  • 1 teaspoon sesame oil

  • 1 egg white

  • 125 g wonton wrappers

  • 1 teaspoon coriander


  • 1.

    Soak the mushrooms in hot water for 20 minutes and then slice off and discard stems.

  • 2.

    Chop the mushroom caps.

  • 3.

    Combine all of the chopped ingredients with the pork, salt, soy, wine, sesame oil and egg white.

  • 4.

    Mix well together and put 1-heaped teaspoon of mixture into the centre of each wonton wrapper.

  • 5.

    Gather the wrapper around filling and press it close to give the shape of a little moneybag, open at the top.

  • 6.

    Press a prawn on top of each for decoration.

  • 7.

    Lightly oil a steamer and put the sui mai in a steamer basket.

  • 8.

    Cover tightly and steam over boiling water for 20 minutes.

  • 9.

    Serve with soy dipping sauce.

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Posted by abondigirlReport
These are great. I added 8 Tblspns water chestnuts chopped and 2 Tblspsn fresh coriander instead of the bamboo shoots and 2 Tblspn chau hsing wine and they were great. Many thanks for a quick lunch suggestion. Served with dark soy sauce with 1 fresh chopped chilli - yummy and no double dipping here! This is an excellent, entertaining program.