Pork siu mai with Chinese sausages

By Mary Tang
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  • 454 grams ground pork (lean or medium)
  • 1 (50 grams) Chinese sausage, small dice
  • 1 (220 grams) package of wonton wrappers (optional to cut the four corners)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon hoisin
  • 1/2 teaspoon white pepper
  • 1 teaspoon soy sauce
  • 1 teaspoon veg oil
  • 1/4 cup of water


  • 1/3 cup masago (capelin roe)
  • 1/4 cup cilantro leaves


  1. In a large bowl, add ground pork, diced Chinese sausages, sugar, salt, hoisin sauce, white pepper, soy sauce, and vegetable oil. Mix well.
  2. Add water into the meat mixture and mix well until the meat becomes a paste. Place the mixture in the fridge for at least 30 minutes before wrapping. 
  3. Place the wonton wrappers in the center of your palm and add a heaping tablespoon of the mixture into the centre of the wonton wrappers. Form an “O” shape with your other hand and squeeze the wrapper around the fillings. Use a spoon or knife to flatten the top of the mixture. 
  4. To freeze to be eaten at a later time, add the siu mais on a baking tray spaced out, and place the tray in a freezer for a few hours before adding them into an airtight bag. 
  5. To steam, line a steamer with parchment paper squares or lettuce/napa cabbage. Add the siu mais spaced out on the steaming basket. Add water to the steamer and turn the heat on high until the water boils. Add the steaming basket and the lid, and cook for eight minutes or until done. Remove the lid. 
  6. Top with the masago and cilantro leaves and serve. 
  7. Note: Snipping the corners of the wonton wrappers will help create a cleaner look after steaming, but it is optional.

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