Malaysian Cantonese Steamed Pork and Prawn Dumplings with Crispy Garlic

These plump open-topped dumplings are a Malaysian dim sum hall staple, blending classic Cantonese filling technique with local touches like palm sugar in the seasoning and a generous crown of golden fried shallots and garlic. They are juicy, fragrant, and perfect alongside a pot of hot tea on a slow weekend morning.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 4 gSugar
• 22 gProtein
• 720 mgSodium
• 380 mgPotassium
• 80 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the filling

• 250 g ground pork (about 20% fat)
• 150 g raw prawns, peeled, deveined, and finely chopped
• 3 water chestnuts, peeled and finely diced
• 2 dried shiitake mushrooms, rehydrated and finely chopped
• 2 tbsp finely chopped spring onion (white part only)
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp palm sugar (or grated jaggery)
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 1/2 tsp ground white pepper
• 1 tsp finely grated ginger

For assembly

• 16 round yellow wonton wrappers (about 9 cm)
• 1 small carrot, cut into 16 tiny cubes (for topping)
• 2 tbsp crispy fried shallots
• 1 tbsp crispy fried garlic
• Dipping sauce: 3 tbsp light soy sauce mixed with 1 tsp chili oil and 1 tsp sugar

Directions

1. In a large bowl, combine ground pork, chopped prawns, water chestnuts, shiitake, and spring onion. Add soy sauce, sesame oil, palm sugar, Shaoxing wine, cornstarch, white pepper, and ginger. Mix in one direction for 3-4 minutes until the mixture becomes sticky and paste-like; cover and chill for 15 minutes.
2. Place a wonton wrapper in the palm of your hand and spoon about 1 tablespoon of filling into the center. Gently gather the wrapper up around the filling, leaving the top open, and press the sides to seal against the filling so it forms a small cup with the prawn-pork mixture exposed on top.
3. Smooth the exposed filling with the back of a wet spoon and press a single tiny carrot cube into the center as a garnish. Repeat with remaining wrappers and filling.
4. Line a bamboo steamer (or metal steamer) with parchment paper with small holes, or brush with a thin layer of oil to prevent sticking. Arrange dumplings evenly spaced, leaving 2 cm between each.
5. Steam over rapidly boiling water for 10-12 minutes, keeping the lid covered the entire time so steam stays trapped. The filling should be firm and opaque when cooked through.
6. Carefully lift each dumpling onto a warmed plate. Sprinkle generously with crispy fried shallots and garlic just before serving. Serve hot with the soy-chili dipping sauce on the side.

Cook’s Notes

• Chilling the filling before wrapping firms up the fat and makes the dumplings much easier to shape without the wrappers tearing.
• Do not overfill; Malaysian-style siew mai filling expands slightly as it cooks and pushes up through the open top, which is the desired look.
• If wonton wrappers dry out while wrapping, keep the unused stack covered with a damp kitchen towel.
• A dab of crab roe or a single green pea can replace the carrot cube for a more traditional Cantonese presentation.
• Steamed dumplings are best eaten immediately; leftover cooked dumplings can be pan-fried the next day with a splash of water and oil for a crispy base.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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