Monday, August 3, 2015

Apple Siu Mai 苹果烧卖

I created five colours of Siu Mai three years back, as to represent Chinese five elements 五行色.
When May invited me to make Siu Mai together for BREE event, immediately i think of to make apple flavour from the earlier five elements Siu Mai . As apple flavour Siew Mai was the most yummy Siu Mai among the five type of Siu Mai.

Apple is a nice substitute of the usual water chestnut for the Siu Mai's filling. Its give mild sweetness to the filling, nice!

I have to make the skin from scratch before i could not find pink skin in the market ..

Apple Siu Mai 苹果烧卖

150g plain flour
10g tapioca flour
80g water
1/2tsp red yeast powder

280g minced pork or chicken
50g prawn, slightly chopped
50g red apple, chopped small pieces
1tsp light soy sauce
1/2tsp sesame oil
3/4tsp salt
1tsp sugar
1/2tsp rice wine
1tsp tapioca flour or corn flour
A dash of white pepper

  1. To prepare the dough. Mix all dough ingredients in a mixing bowl, knead till smooth dough. Set aside to rest for 1hr.
  2. To prepare the filling. Mix all ingredients in a mixing bowl, use chopstick to stir till a sticky paste.
  3. To make the Siew Mai skin, dust flour on the work top, use a rolling pin, roll the dough into thin sheet, use a 1/3 cup size to press and cut out the round disc.
  4. Spoon meat filling on the centre of the skin, place the skin in between your thumbs and fingers to form a circle and leaving the top open, wet your finger and smooth the top. Then sprinkle some chopped apple on top.
  5. Steam Siu Mai over high heat for 15mins and serve hot or warm.

Recipe by Sonia  a.k.a Nasi Lemak Lover

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)


  1. 好特别哦

  2. 哇~ 好特别的烧卖!赞!

  3. 粉红的云吞皮非常的特别, 市场是找不到了, 唯独你家所有!
    谢谢你的链接和参与今日的开幕仪式! 哈哈。。。

  4. 粉红的云吞皮非常的特别, 市场是找不到了, 唯独你家所有!
    谢谢你的链接和参与今日的开幕仪式! 哈哈。。。

  5. 哇!您太有创意了!好爱好爱这可爱甜蜜的烧卖♥

  6. 好特别的烧卖,没有吃过苹果口味的耶~

  7. Hi Sonia,
    I am asking for help in something not related to siu mai.. I tried making the flaky taro mooncake but my taro filling which I make one day ahead turns quite dry and hard.. I try to wrap it up and after baking the filling taste chewy!! Any idea why? Pls advise thank you!

  8. Joan, you did not add milk powder in the taro filling right? only yam, caster sugar and butter ? If only these three items, when it turned out dry, maybe due to the type of yam you used, maybe you can increase butter slightly and add some fresh milk.

  9. 真的色、香、味俱全的烧卖,我看一上市就卖完了。。呵呵


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