Scallop Siu Mai

These open wontons are a great addition to any dinner party.

Recipe kindly contributed by Jeremy Pang from his book Chinese Unchopped.

Scallop Siu Mai
PREP TIME 1 hr plus soaking COOK TIME 10 mins MAKES 10


  • 10 fresh king scallops

  • 100g prawns, peeled and deveined
  • 2 dried shiitake mushrooms, soaked
  • 300g pork mince

  • 20g cornflour

  • 1 pack of fresh wonton pastries

The Marinade

  • 1 tablespoon sesame oil
  • 1⁄2 egg white

  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon salt
  • 1 teaspoon granulated sugar

Dipping Sauce (Optional)

  • 2 tablespoons light soy sauce

  • 2 tablespoons Chinkiang black rice vinegar
  • small knob of ginger, cut into fine matchsticks

Preparation method

  1. Remove the scallop roes, if still attached, and slice the scallops in half lengthways. Finely chop the prawns and mushrooms. Mix together the sauce ingredients, if using, in a small bowl or ramekin.

  2. Mix the pork mince, prawns, mushrooms and cornflour together with the marinade ingredients, then beat the mix together until it forms a smooth paste (see Tip).
  3. Cut the wonton pastries into circles using a 6.5cm pastry cutter, then place 1 1⁄2 teaspoons of the pork mixture in the centre of each pastry. Using the base of the teaspoon, spread the filling out over the pastry, ensuring it covers it completely edge to edge.
  4. Create an ‘egg cup’ shape with your left hand and insert the pastry so that it rests on top, with the middle drooping into the centre of your hand. With your free right hand, use the base of your spoon as a ‘lid’ to ensure all the meat stays in the parcel, while turning the pastry with your left hand using your thumb and index finger of your ‘egg cup’. The aim is to form a uniform dumpling with straight walls of pastry all the way around the meat. Once your dumplings have been made, place half a scallop on top of each.
  5. Line a bamboo steamer with greased baking paper or a banana leaf. Add the dumplings to the basket, place over a wok a third-filled with boiling water and steam for 8–10 minutes.
  6. Serve with the dipping sauce, if using, or with sweet soy sauce.
  7. Tip: The traditional way to beat the filling is to scoop it from the mixing bowl in a cupped hand and throw it back into the bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth finish when biting into the dumplings.