How to make a Steamed siu mai noodle soup

A filling meal in a bowl, says Beverley Hicks
Beverley Hicks
Beverley Hicks14 October 2016

These wonton pastry parcels are filled with succulent minced pork and prawns and lightly steamed. Served in a ginger and lemongrass infused chicken broth, with noodles, beansprouts and fresh vegetables, they make for a filling meal in a bowl.

Ingredients (serves 2)

1 packet of wonton wrappers - can be found in the freezer cabinets of Asian food stores

For the sui mai filling

100g peeled prawns, thawed if frozen and finely chopped

150g pork mince

1 fat garlic clove, minced

1 thumb-sized piece of ginger, minced

3-4 spring onions, very finely chopped

5 canned water chestnuts, drained and finely chopped

4-5 button mushrooms, very finely chopped

1 teaspoon toasted sesame oil

2 teaspoons soy sauce

¼ teaspoon freshly ground white pepper

For the broth

750ml good quality chicken stock

1 thumb-sized piece of ginger, sliced

1 lemongrass stalk, bruised

A selection of fresh vegetables, thinly sliced (choose from baby corn, carrots, spring onions, red peppers, sugar snap peas)

Large handful of bean sprouts

150g rice noodles

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Method

Mix together all the filling ingredients and set out a small bowl of water.

Peel off a wonton wrapper, wet your finger and run it around the edge. Put a teaspoon of the filling mixture into the centre of the wrapper then bring up the sides and squeeze gently around the top to stick them to the filling. Repeat until you have used up all the filling or all the wrappers.

At this stage you can freeze any sui mai you won’t need for this recipe. Simply arrange them on a parchment-lined baking sheet and put into your freezer until frozen, about 30 minutes. Store them in the freezer in a zip-lock bag until ready to use. They can be cooked straight from frozen.

To steam, line your steamer tray with parchment paper. Pour enough water into the steaming pot so that the water is about 1 inch below the bottom of the steamer tray. Bring the water to a boil.

Arrange the siu mai in the steamer tray, leaving room around each one, they will stick like glue if they touch. Cover and steam the fresh sui mai until cooked through, about 7 minutes. Frozen sui mai will take about 10 minutes.

Cook the rice noodles according to the packet instructions.

In a medium pan bring the chicken stock, ginger and lemongrass to the boil then reduce the heat and simmer for 10 minutes. Remove the ginger and lemongrass and taste the broth, adjust the seasoning if necessary. Add the noodles, beansprouts and vegetables and stir for about a minute to heat everything through.

With tongs, lift out the vegetables and noodles and divide between two bowls. Arrange the sui mai on the top then ladle the hot stock around them.

Drizzle over a few drops of toasted sesame oil or maybe some chilli oil to taste.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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