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Chicken and Pork, Chilli Sui Mai

  • Prep Time
    20 MINS
  • Cook Time
    12 MINS
  • KCals 43
  • Carbs 1G
16 Servings


  • 1 chicken breast
  • 300 g 5% pork mince
  • 1 large spring onion
  • 3 cm ginger
  • 1 tbsp soy
  • 1 tbsp rice vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • squirt of chilli sauce
  • 8 leaves Chinese leaf
  • 1 small carrot grated

Dipping sauce

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Few drops chilli sauce


  1. Place the chicken breast into a food processor/attack with a stick blender for 4-5 seconds on high. Remove and place in a large bowl and set aside.

  2. Do the same with the pork mince, again on high for 4-5 seconds. Tip them into the bowl with the chicken. Don't be tempted to put the chicken and pork in at the same time, it won't work!

  3. Add the soy, finely chopped spring onion, grated ginger, rice vinegar, chilli sauce, salt and pepper and mix well with your hands until the chicken and pork are evenly distributed in the mix.

  4. Take the cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.

  5. Shape some of the mix into a sausage, and place in the leaves. Roll them up and then place in the fridge for a few minutes whilst you make the rest.
  6. Line your steamer with baking parchment, making sure to cut some holes out to allow the steam to circulate. Spray the parchment with low calorie cooking spray.

  7. With a sharp knife cut into pieces approx 3cm/1inch thick & place into the steamer
  8. Top the sui mai with some grated carrot and a drop of chilli sauce.

  9. Place your steamer on top of a pan of boiling hot water and steam for 12 minutes.

  10. While your sui mai are steaming, mix your dipping sauce ingredients and place in a small dip pot.

  11. Remove the sui mai from the steamer and serve with the dipping sauce.