{"id":10336,"date":"2017-05-27T00:39:04","date_gmt":"2017-05-26T16:39:04","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=10336"},"modified":"2019-08-30T15:08:25","modified_gmt":"2019-08-30T07:08:25","slug":"shrimp-and-pork-dumpling-siew-mai","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/shrimp-and-pork-dumpling-siew-mai\/","title":{"rendered":"Siew Mai (Shrimp and Pork Dumpling)"},"content":{"rendered":"

Siew Mai (Shrimp and Pork Dumpling): This all-time favourite Dim Sum dish is healthy, tasty and easy to make at home! Wrap\u00a0our versatile meat mix with\u00a0wonton skin, and top with fresh shrimp roe and pop into the steamer for a quick snack!<\/strong><\/p>\n

\"\"Last week we blogged about ‘Dim Sum’ Cabbage Roll<\/a><\/strong>, using our versatile meat stuffing family recipe<\/strong> that my mum has been making\u00a0for as long as I can remember. The\u00a0delicious meat stuffing used for\u00a0cabbage roll can also be used to make\u00a0everyone’s favourite Dim Sum dish – Shrimp and Pork Dumpling (aka Siew Mai \/ Siu Mai \/ Shumai \/ Shaomai).<\/p>\n

How to Fold Siew Mai\"\"<\/h3>\n

These are the Siew Mai\u00a0that I made yesterday. Its really easy to fold the wonton skin into Siew Mai.\u00a0Just watch this video for a quick tutorial for folding Siew Mai AND Wanton!<\/p>\n