Susur Lee's Siu Mai dim sum dumpling recipe for Chinese New Year

By: Chris Daniels

Chinese New Year on Feb. 19 will usher in the Year of the Sheep, the eighth sign in the Chinese zodiac that represents kindness, creativity and beauty. (Among celebrities who share the sign: Nicole Kidman, Julia Roberts and Claire Danes!)

No matter the zodiac animal, Toronto chef and Chopped Canada star, Hong Kong-born Susur Lee, always celebrates the changing of the Lunar calendar in customary style. He gives out lai see, red envelopes with small amounts of money, and feasts on traditional Chinese dishes – although for once he won’t be the one making them!

He’ll be with friends and family – including his wife, Brenda Bent, and their two adult sons – at his newest restaurant in Toronto (his third), Luckee at the SoHo Metropolitan, dining on a special Chinese New Year menu available from Feb. 13 to March 1.

But lucky – or is that Luckee? – for Hello! readers, he's shared with us a recipe for Siu mai, a popular dim sum dumpling. Need a drink idea to toast the Chinese New Year? He suggests pairing the succulent dumplings with the scotch whiskey, Macallan ‘Sienna.’

Recipe by: Susur Lee


  • Diced Chicken White & Dark Meat (50/50) Meat – 454 g
  • Shrimp Diced – 360 g
  • Mushroom Diced – 120 g
  • Salt – 8 g
  • Sugar – 16 g
  • Potato Starch – 16 g
  • White Pepper – 4 g
  • Sesame Oil – 15 ml
  • Dried Orange Skin – 5 g


  1. Mix chicken meat with salt, potato starch until combined.
  2. Add shrimp and mix.
  3. Then add mushrooms and mix.
  4. Add sugar, white pepper, sesame oil and dried orange skin.
  5. Mix again.
  6. Shape the mixture into 45g balls and form into small cylinders.
  7. Steam in bamboo steamer for 15-20 minutes and enjoy.

The Chinese culture was the first to pair food with drink, so it is only fitting that a pairing is made between the iconic Macallan Scotch Whisky and Chef Susur Lee’s signature Chinese cuisine. The Macallan Sienna proves to provide the perfect balance boasting robust flavours that complement this simple siu mai dish – a yin yang pairing.

Why does this pairing work?
On the nose, the Macallan Sienna evolves from subtle vanilla to a zesty, and fresh spirit. Nutmeg and ginger notes in The Macallan complement the nuttiness from the sesame oil in the siu mai. The orange and dried fruit notes of Sienna are further developed by the recipe’s dried orange peel. Elegant European oak flavours enhance the earthy mushroom texture and provide complexity to this dish’s richness.

Nicolas Villalon, Edrington Portfolio Ambassador

Our Food Editor, Chris Daniels, shares his favourite recipes, food trends and more on Twitter: @byChrisDaniels

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