Steamed on the Varoma tray
This is my second attempt at Siew Mai or what Kuchingites call Sio Bee. I didn’t quite like the texture of the filling in my first attempt so, I decided to try it out again a second time. As I’m a person who like Sio Bee with more shrimps, this recipe is not the typical meaty type. You may add or remove the shrimps according to your own taste.


  • 180 gm of minced pork
  • 20gm pork fat (optional), finely chopped
  • 20gm shrimps, shell removed, deveined and chopped
  • 2 tsp of corn starch
  • 2 water chestnut, chopped finely
  • 1 chinese mushroom, chopped
  • chopped spring onion
  • salt & pepper to taste
  • 1 tsp of sugar
  • small piece of carrot, chopped finely
  • 18-20 pieces of premade wanton skin
1. With the exception of the carrot & wanton skin, mix all the ingredients in a bowl.
2. Cut each piece of the wanton skin into one circle.
3. Place a tablespoon of filling into wanton skin and wrap the skin around the filling. Ensure that the top part of the filling is seen. You may use water to seal/flatten the side (skin).
4. Sprinkle chopped carrot on top of the siew mai for a dash of colour.
5. I used the Varoma tray to steam my siew mai. Time : 15 minutes. Speed : 1
Serving size : 18 Siew Mai (2-3 person)
Categories: Chinese Food, Recipes

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