Siu Mai | TMix+
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Siu Mai

Time: 10 minutes prep; 11 minutes in the Thermomix; 1 hour resting
Yield: Approx. 30

This recipe is inspired by chef Tony Tan: writing in Gourmet Traveller magazine, he described siu mai as a “firm favourite in the dumpling world”. One important difference between these dainty, crowd-pleasing dumplings and many others is that the dough does not cover the filling—the top is left open. Siu mai literally means to “cook and sell”, which is why they taste best when served immediately. Siu mai also freeze well if you place them in an airtight container after you assemble them, with baking paper between the layers—prepared this way, they are ready to defrost and steam, an excellent entertaining standby.

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Siu Mai