How to Make Siew Mai (Traditional & Healthy Version)
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.
Ingredients
Step-by-step instructions
Step 1 · Prepare the filling by combining lean minced pork
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.
Step 2 · Lay a wonton wrapper on your palm and spoon about 1 tablespoon of f...
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).
Step 3 · Repeat with remaining wrappers and filling
Repeat with remaining wrappers and filling. Arrange shaped Siew Mai on a parchment-lined steaming tray, ensuring they do not touch.
Step 4 · Top each Siew Mai with a small pinch of grated carrot for colour an...
Top each Siew Mai with a small pinch of grated carrot for colour and extra nutrition.
Step 5 · Steam Siew Mai over rapidly boiling water for 8-10 minutes until th...
Steam Siew Mai over rapidly boiling water for 8-10 minutes until the filling is cooked through and wrappers turn slightly translucent.
Step 6 · Serve hot
Serve hot, optionally garnished with chopped spring onion and a side of light soy sauce or homemade chilli dip.
Why this recipe 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.
A note on tradition
Siew Mai has become a fixture in Singapore’s kopitiams and hawker centres, often enjoyed as a breakfast dim sum or mid-day snack. Its popularity stems from Singapore’s rich history of Chinese migration and the city’s embrace of fusion cuisine. The local adaptation includes subtle tweaks to suit Singaporean tastes, and it’s a common sight during family gatherings or festive occasions like Chinese New Year, though it’s loved year-round.