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Pork, scallop and sticky rice siu mai

Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.

By Lisa Featherby
  • 30 mins preparation
  • 40 mins cooking (plus soaking, cooling)
  • Makes 16
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Pork, scallop and sticky rice siu mai
This is our spin on siu mai, with sticky rice for added texture and trout roe in place of the crab roe commonly seen in the Cantonese version. Begin this recipe a day ahead to soak the rice.


  • 150 gm white glutinous rice, soaked overnight in cold water
  • 100 gm coarsely minced pork belly
  • 150 gm scallop meat, finely chopped
  • 2 tsp crushed roasted sesame seeds
  • 2 tsp sesame oil
  • 2 tsp light soy sauce
  • 20 gow gee wrappers
  • Trout roe (optional), to serve
  • Pea tendrils and roasted black and white sesame seeds, to serve
Red-vinegar dipping sauce
  • 80 ml (⅓ cup) red vinegar (see note)
  • 2 tsp soy sauce
  • 1 tsp sesame oil


  • 1
    Drain rice and place it in a steamer lined with muslin or a clean tea towel. Steam over a saucepan of boiling water until almost translucent (20 minutes). Transfer to a bowl and cool.
  • 2
    Combine remaining ingredients (except wrappers) in a bowl. Add rice, and mix through meat with your hands so that it's evenly distributed.
  • 3
    Working with one wrapper at a time, place 1 scant tbsp filling in the centre and gather up edges around filling to form a cylinder shape, squeezing the sides gently and leaving the top of the filling exposed. Place dumplings on a tray lined with baking paper and repeat with remaining wrappers and filling.
  • 4
    For red-vinegar dipping sauce, combine ingredients in a bowl and season to taste.
  • 5
    Place dumplings on squares of baking paper in a steamer and steam over a saucepan of boiling water until cooked through (5-10 minutes). Top each dumpling with trout roe, garnish with pea tendrils and sesame seeds, and serve with red-vinegar dipping sauce.


Red vinegar is available from Asian supermarkets.