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Bookmarked Blog
HOME MADE is a love letter to Melbourne food and the people we share it with, featuring 80 diverse and cook-able recipes for home - curated by Broadsheet - by the city's best food innovators. With added context about why chefs do things the way they do, it's a book that will teach people how to cook, not just follow a recipe. To give you a taste of what to expect inside this gorgeous collection, we have an exclusive recipe extract - David Zhou's Pork and Prawn Siu Mai. Read on below and get cooking! 


I remember the first time I ever ate siu mai. It was in Shanghai, where I grew up, at this trendy yum cha restaurant that had just opened. I had it for breakfast at around 6am and it was so fresh. What a great way to start the day. Afterwards, I took my girlfriend there for us to enjoy it together. That girlfriend later became my wife, and to this day we still remember the round table where we sat, the aromas of that restaurant and the pork and prawn siu mai.

This Cantonese-style recipe is inspired by those same siu mai. The filling is a pork and prawn mixture that is slightly bouncy and delicate at the same time. Decades later, I still have the same morning ritual here in Melbourne. An early start, time spent with my wife over a few servings of quality fresh dumplings and a good pot of oolong tea.

Pork and Prawn Siu Mai from Home Made by Broadsheet

Prep time 1 hour

Cook time 15 minutes

Makes 35

  • 30g dried shiitake mushrooms
  • 600g minced pork
  • 2 ½ tsp cornflour
  • 1 tsp sea salt
  • 250g peeled raw prawns finely chopped
  • 2 ½ tsp sugar
  • 2 tsp light soy sauce
  • 2 tsp oyster sauce
  • 1 ½ tbsp vegetable oil
  • 35 round wonton wrappers
  • ¼ red capsicum very finely diced
  • 1 tsp Lao Gan Ma Crispy
  • Chilli Oil get the chilli pieces and oil, plus extra oil to taste


  • 50ml light soy sauce
  • 2 tsp sugar
  • 1 tsp oyster sauce

Place the shiitake mushrooms in a bowl of hot water for 20 minutes to soften and rehydrate. Drain, then finely dice and set aside.

Meanwhile, for the dipping sauce, combine the soy sauce, sugar, oyster sauce and 50ml of water in a small saucepan over low heat. Stir until the sugar has completely dissolved, then remove from the heat and allow to cool. Set aside.

Combine the pork, cornflour and salt in a large bowl and mix well until it has an almost sticky consistency. Squeeze any excess liquid from the shiitake mushroom, then add to the pork mixture along with the prawn, and mix until completely combined. Add the sugar, soy sauce, oyster sauce and oil and mix again until combined. Place the mixture in the fridge for 20 minutes to firm up.

To make the siu mai, set up a dumpling station with the wonton wrappers, pork and prawn mixture and a small bowl of water.

Hold a wonton wrapper in the palm of your hand and place about 1 tbsp of filling in the center. Moisten the edge of the wrapper with water, then cup your hand around the wrapper to bring it together, creating folds in the wrapper skin to form a cup-like shape around the filling. Keep the top of the dumpling exposed.

Place the dumpling on a work surface and press very lightly to flatten the top of the filling (hold the sides while you do this to maintain the cup shape). Place a piece of capsicum on top of the filling, then set aside on a tray. Repeat to make about 35 siu mai.

Bring a large saucepan of water to the boil and line a large bamboo steamer with lettuce leaves or a sheet of baking paper with a few holes cut out.

Working in batches, arrange the dumplings in the bamboo steamer with 1cm space between each dumpling. Once the water is boiling, place the steamer on top and cover with a lid. Steam the siu mai for 7–8 minutes, until the dumplings are slightly plump.

Add some Lao Gan Ma to the dipping sauce and serve the dumplings straight from the bamboo steamer.

If you’d like to serve the siu mai on a plate, use wet tongs to transfer the dumplings from the bamboo steamer, to stop them sticking.

We like to make a little extra filling and steam it over tofu. This is a really delicious dish that eliminates any waste from the dumpling process. Silken tofu is best. Slice it into 3cm cubes and lay them flat in a ceramic bowl. Bring a small amount of water to the boil in a pot and place the bowl in. Spread your left-over filling on top of the tofu, put the pot lid on and steam for 8–10 minutes. You can add soy for extra flavour. Alternatively, you can stir-fry the filling and serve it in lettuce cups for san choi bao – zero waste!

Home Made by Broadsheet is available in store and online now.

Home Made

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