• In a large mixing bowl, combine the ground beef, salt, soy sauce, Chinese cooking wine, and sugar. Using a spoon or your hands, mix the ingredients vigorously until the mixture transforms from crumbly to slightly sticky and pasty in texture, which should take about 30 seconds.
• Next, add the finely chopped shiitake mushrooms, prawns, and minced green onions. Gently mix until all ingredients are evenly incorporated, ensuring the prawn pieces remain intact for a slight bite in the filling.
• Create a circle by forming an “O” with your thumb and forefinger. Place a wonton wrapper over this opening and gently press a heaped teaspoon of the filling into the wrapper’s center, pushing it downward into the hole.
• Use a butter knife to spread and fill the wrapper until the filling reaches the edges, ensuring it is well packed. Set the dumpling down on a flat surface, pressing lightly to form a stable base. Using your fingers, shape the sides to create a round, slightly open-topped dumpling. Repeat with the remaining wrappers and filling.
• Prepare a 30cm (12") bamboo steamer or stovetop steamer by lining it with perforated baking paper to prevent sticking.
• Fill a wok with approximately 2 cups of water, ensuring the steamer basket can sit above the simmering liquid without touching it. Bring the water to a rapid simmer over medium-high heat.
• Arrange the siu mai inside the steamer, allowing a small space between each to prevent sticking. Cover with the lid and place the steamer over the simmering water. Steam for approximately 8 minutes, or until the dumplings reach an internal temperature of 75°C (165°F). If using larger wrappers, the steaming time may need to be slightly extended.
• Once cooked, carefully remove the steamer from the wok. Lift the lid and place a small amount of flying fish roe in the center of each dumpling for an elegant finish.
• Siu Mai is best enjoyed fresh and hot, served immediately with a selection of dipping sauces.

Siu Mai Dipping Sauce

• Offer an assortment of condiments to let guests mix their own sauce to taste. Classic options include soy sauce, Chinese black vinegar, or white vinegar. For a spicy kick, provide Chinese chili paste, Sriracha, or another chili sauce. A well-balanced combination is three parts soy sauce, one part vinegar, and a touch of chili to personal preference.