On weekends we would have lunch with our grandparents and most times we would have dim sum or yum cha. A nice tradition that we still uphold till this day. Dim sum is a great way to try many things in small portions and accommodate picky eaters. However, siew mai has always been a childhood favourite of mine and the first thing we would order at a dim sum place when the steamer carts stroll by.
Basically, siew mai is minced pork and prawn wrapped up with wanton wrappers into small flower like dumpling that you can easily pop into your mouth. Since it was my first attempt at making siew mai, I watched a few videos to find the best way to make them. I found a few that I liked and tweaked them to my liking. I was surprised at how easy it was to make these delicious little morsels. Recipe is down below! If you're having trouble folding the dumplings, I suggest youtubing it to have a feel.
P.S.: If you have extra, you could freeze them and steam them another day as a snack. But take note that it might take a little longer to cook.
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