Siu mai with black vinegar & sesame dipping sauce

By Gary Mehigan
Makes  24
Preparation   25 mins
Cooking   10 mins
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  • 500g Lilydale Free Range Chicken Mince
  • 6 dried shiitake mushrooms
  • 2 egg whites
  • 15 water chestnuts (about 80g drained), chopped
  • ¼ cup chopped fresh coriander, plus extra for serving
  • 2 cloves garlic, finely grated
  • 1 teaspoon finely grated fresh ginger
  • 1 small red chilli, finely chopped
  • 2 teaspoons sesame oil
  • 24 egg wonton wrappers
  • Fresh chopped chilli and herbs to serve

Black vinegar dipping sauce

  • 2 tablespoons black rice vinegar
  • 2 tablespoons soy or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon crispy chilli condiment/sauce
  • ½ teaspoon finely grated fresh ginger


  1. For the dumplings, soak the mushrooms in hot water for 20 minutes and then slice off and discard stems. Roughly chop the mushroom caps into a small dice.
  2. Place the chicken mince into a bowl with a good pinch of salt and the egg whites. Whisk until the mix begins to tighten (alternatively use a food processor to bring the mixture together until it tightens/stiffens). Add the water chestnuts, spring onion, coriander, soy, garlic, ginger, chilli, sesame oil, chilli and chopped mushrooms. Mix well using a spatula to combine all the ingredients and set aside.
  3. Holding a wrapper on the palm of one hand, put about 1 tablespoon of mixture into the center. Gather the wrapper around the filling and press it close to give the shape of a little open-ended cork shaped parcel. Flatten the filling with the back of a small spoon. Tap the bottom on the kitchen bench to flatten it. Repeat with remaining wrappers and filling.
  4. Line 2 layers of a large bamboo steamer basket with disks of baking paper and set over a pot wok or pan of boiling water. Put the siu mai in the basket cover tightly and steam for 8-10 minutes or until cooked through. (Keep an eye on the water level as you don’t want it to run dry)
  5. Meanwhile, combine the ingredients for the dipping sauce in a small bowl. Serve with shu mai. Scatter with coriander and extra chilli if desired.