SIO BI / SIU MAI Recipe (Minced Pork Parcels)

Kimba's Review: Call it Siu Mai, or Dim Sim, or Dim Sum, I will always call it Sio Bi because that's what it is where I come from! From the city of Kuching, in the state of Sarawak, in Malaysia... I have always loved my little Sio Bi(s) from the open air markets, hawker stalls and food court. There is something about the authenticity of Kuching Sio Bi, and so far, I have NOT found anything similar or comes even close to what it tastes like in Kuching. Yes, they're all different in Melbourne and I can't say they're bad.. just different. BUT when I tried this guy's recipe myself at home tonight - I was pleasantly surprised! THIS IS IT! The closest I can get to Kuching Sio Bi! All homemade! And surprisingly easy to make! Hubby and I finished approx. 30 Sio Bi(s) between the two of us in less than 10 minutes! It was DELICIOUS, so I feel I just HAVE to blog this recipe, credits to the originating blog where I got the recipe from!

300g minced pork
200g prawns (peeled and chopped finely)
4 pieces water chestnuts (chopped finely)
1 tsp salt
1 tsp sesame oil
1/2 tsp pepper
1/2 tsp sugar
1 tbsp soy sauce
1 tbsp chinese cooking wine
1 egg
1 1/2 tbsp corn flour
30 pcs wonton skin

Combine all the ingredients in a bowl (except wonton skin). Let it rest for an hour. Put about 1 tbsp of ingredients into each wonton skin, fold the edges, and place in a greased steaming rack. Steam for 15-20 minutes until cooked. Serve with sweet chilli sauce. You can make these in batches, and freeze them for up to a month.


  1. LOL!! I'll let my friend Leighton knows that his recipe is a hit! : )

  2. I'm always hunting for an authentic dim sim recipe which I used eat all the time in Australia.

    These might just come close.

    But I'll always miss good old out-of-the-box Marathon dim sims!