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Pork & Mushroom ‘Sui Mai’ Dumplings


  • 300g pork belly
  • 6 dried Chinese mushroom
  • 1 tsp salt
  • 2 tsp sugar
  • 1/8 tsp white pepper
  • 2 tsp Kikkoman Naturally Brewed Soy Sauce
  • 2 tsp corn flour
  • 100ml cold water
  • 4 tsp sesame oil
  • 1 clove garlic, sliced
  • 1 tbsp. sesame oil
  • 15 wonton wrappers (cut into round discs)

Chilli Sauce

  • Fresh red chilli, chopped (seeds removed)
  • 2 garlic cloves
  • 1/2 red capsicum
  • 1/4 red onion
  • 150 ml white vinegar
  • 7 tsp sugar
  • 2 sprigs fresh coriander

Kikkoman sauce used in this recipe

1hr 9min
Cook time
Prep time

Pork & Mushroom ‘Sui Mai’ Dumplings


  1. Soak the dried Chinese mushrooms in hot water, and dice into small cubes when soft.
  2. Chop 2/3 of the pork belly into a fine mince and cut the rest into small cubes.
  3. Mix the pork belly mince with the seasoning ingredients (except water and sesame oil) in an electric mixer for 5 minutes on medium speed.
  4. Turn the mixer onto the slow setting, add in the cold water and mix for a further 2 minutes. The mixture should now have an elastic texture.
  5. Add in the diced pork, diced mushrooms and the rest of the ingredients. Mix thoroughly and refrigerate for 30 minutes.
  6. Spoon filing onto the middle of the wonton pastry and form a shape of a shiu mai.
  7. Place in a lightly greased bamboo steamer, cover with lid and steam for 9 minutes.
  8. To make the chili sauce: put all the ingredients in a blender and thoroughly combine.
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