Sui Mai is a dim sum, a Chinese snack. Minced turkey breast.
A Nyonya in UK, Breakfast, Culture, Healthy, Lunch, Snack

How To Make Dim Sum: Siu Mai

nyonya, recipe, easy, Chinese, Straits born

Dim sum are Chinese snacks. It is traditionally eaten in the morning for breakfast. Nowadays one can get dim sum for breakfast, lunch, dinner and also supper.

In any Chinese Restaurant that serves dim sum, there will be many varieties, ranging from savoury to sweet, with steamed and fried items. One can also get Chinese pastries, fried noodles, and in full-fledged restaurants, even roast meats.

Making dim sum is time-consuming and restaurants offer a wide variety. Part of the fun of eating dim sum is to try all the different types.

This is a simple dim sum recipe.

Dim Sum: Siu Mai

Siu mai is normally made with pork. However, I am making a leaner version using minced chicken or turkey breast. The dim sum that you get in restaurants have a crunchy bite as it has bits of lard in it. It gives texture and taste, but bad for health.

For the crunch, you can use chopped water chestnuts. This can be replaced with some chopped carrots and cabbage, if you cannot find water chestnuts. Sometimes, I add both water chestnuts and carrot as well, for crunch and colour.

Quick Info:

Makes:        About 20 pieces or more depending how much filling is used on each
Difficulty:    Moderate
Cost:           ££
Time:          20 min to make. 10 – 15 mins to steam:

Smart Points: 20 SP per recipe. 3 pcs for 1 point, 6 for 3 points.



250g     Chicken or turkey breast mince
1 tsp     Chopped ginger
½ tin    Water chestnut, chopped ( or replace with 1 tbsp chopped carrot and 1 tbsp chopped cabbage)
1 tsp     Cornflour
1 tbsp   Chinese cooking wine ( optional)
1 tbsp   Water
1 sprig  Coriander, chopped
1 tsp     Soy sauce
¼ tsp    Sesame oil
1/2 tsp  Chicken granules
Salt and pepper to taste

20 pcs    Wonton wrappers
1 tbsp    Green peas or goji berry or other toppings for decoration

You will also need:

A Steamer with a steaming tray

  • In a bowl, combine all the filling ingredients, and mix well.
  • Place a piece of the wonton wrapper on your palm and place 1 tsp of the mixture in the centre.
  • Bring your hand to a make a fist and gently push the wonton and filling into the gap formed between your palm and the fingers. Squeeze gently to form a cylindrical shape. Add in a little more filling if needed and smooth the top with a wet spoon.
  • Open up the wonton edges to form ‘petals’.
  • Take it off your hand and place it on an oiled plate or steaming stray.
  • Top the centre of the siu mai with a pea or you preferred topping.
  • Repeat for the rest of the filling.
  • In the meantime, bring the steamer to a rolling boil.
  • Place the siu mai on the steaming tray, if you have not done so, and steam for  10 to 15 minutes.
  • Serve with chilli sauce and hoisin sauce. Some like it with hot chilli oil as well.


Here are some photos:

Sui Mai is a dim sum, a Chinese snack. Minced turkey breast.
Minced meat with chopped carrots and cabbage and all the seasoning.

Sui Mai is a dim sum, a Chinese snack. Minced turkey breast.

Meat wrapped in wonton wrappers. These are topped with pieces of carrot stars.

Sui Mai is a dim sum, a Chinese snack. Minced turkey breast.
The siu mai placed on an oiled plate, ready to be steamed.


Sui Mai is a dim sum, a Chinese snack. Minced turkey breast.
The steamed siu mai with pea topping. I used various types of dishes as I don’t have proper dim sum plates. It doesn’t matter so long it serves its function.
Siu mai serves with wonton noodles.
My daughter decides to have the dim sum with wonton noodles.

I hope you like my recipes and photos. Do try it out and leave your comment.

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Until the next post,

Penang Lassie





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