Siew Mai

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About Siew Mai

Steamed pork and shrimp dumpling

How to Make Siew Mai (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Siew Mai, a beloved dim sum staple, holds a special place in Singapore’s vibrant hawker culture. Found in bustling kopitiams and local dim sum stalls, these delicate open-faced dumplings reflect the city’s multicultural appetite and fusion influences. While Siew Mai’s roots are traditionally Cantonese, the Singaporean version often features a unique blend of pork and prawns, with subtle local twists such as water chestnut for crunch and light seasoning to suit local palates. In Singapore, Siew Mai is not just a breakfast treat but also a popular snack enjoyed throughout the day with friends and family. Its soft, juicy filling wrapped in a thin wonton skin offers a satisfying bite, making it a mainstay in hawker centres island-wide. Health-conscious Singaporeans appreciate the protein-rich, steamed preparation, which keeps the dish light yet flavourful. Whether you’re enjoying it at a neighbourhood kopitiam or preparing it at home for a nutritious breakfast, Siew Mai delivers the familiar taste of Singaporean comfort food while fitting seamlessly into a modern, balanced diet.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, egg, shellfish, soy

Ingredients(for 4-5 pieces per person (typical Singapore hawker portion))

120g Lean minced pork (choose lean for lower fat)
60g Fresh tiger prawns (peeled, deveined, and chopped)
2 pieces Water chestnut (finely diced)
2 tbsp Carrot (finely grated, for topping)
1 Egg white (for binding)
1 tbsp Light soy sauce (use low sodium if preferred)
1 tsp Sesame oil
1/4 tsp White pepper
1 tbsp Cornstarch (for texture)
10 Wonton wrappers (square, thin type)
1 tbsp Spring onion (finely chopped) - optional

Instructions

1
Prepare the filling by combining lean minced pork, chopped prawns, diced water chestnut, egg white, light soy sauce, sesame oil, white pepper, and cornstarch in a mixing bowl. Mix well until sticky.
5 minutes
Mix in one direction to help proteins bind and create a springy texture.
2
Lay a wonton wrapper on your palm and spoon about 1 tablespoon of filling into the centre. Gather the edges, shaping the wrapper around the filling to form an open-faced dumpling (leave the top exposed).
5 minutes
Keep wrappers covered with a damp cloth to prevent drying out.
3
Repeat with remaining wrappers and filling. Arrange shaped Siew Mai on a parchment-lined steaming tray, ensuring they do not touch.
3 minutes
Use parchment or cabbage leaves to prevent sticking.
4
Top each Siew Mai with a small pinch of grated carrot for colour and extra nutrition.
2 minutes
Carrot adds visual appeal and vitamin A.

Why This Dish is Healthy

Siew Mai is an excellent healthy breakfast or snack choice because it’s steamed, not fried, which significantly reduces calorie and fat content. Lean meats and prawns provide high-quality protein with minimal saturated fat. The addition of water chestnut and carrot boosts fibre and micronutrient intake, helping you stay full longer. Using minimal seasoning and a light wrapper keeps the dish lower in calories but rich in authentic Singaporean flavour.

This Siew Mai recipe is packed with lean protein from pork and prawns, supporting muscle health and satiety. Water chestnut and carrots add dietary fibre, vitamins (especially vitamin A and C), and minerals like potassium. The use of egg white instead of whole egg reduces cholesterol, while steaming instead of frying keeps fat content low. Coriander-free and minimal oil ensure it’s heart-friendly, while the moderate sodium level keeps it suitable for most diets.

Pro Tips

💡Tip 1: Chop prawns coarsely for a bouncy, juicy texture.
💡Tip 2: Keep wrappers moist before use to prevent cracking.
💡Tip 3: Mix filling until sticky for better binding and texture.

Storage & Serving

Store leftover steamed Siew Mai in an airtight container in the fridge for up to 2 days. Re-steam before serving to restore texture. Do not refreeze after steaming.

Best served: Breakfast or Lunch