Chicken Siu Mai Chicken Dumplings Food

CHICKEN SIU MAI (CHICKEN DUMPLINGS)

Chicken Siu Mai (Chicken Dumplings) image

Provided by Martha Stewart

Yield Makes 24

Number Of Ingredients 18

Ingredients

10 ounces skinless boneless chicken, trimmed, patted dry, and coarsely ground
1/3 cup finely diced, peeled, and washed water chestnuts
1/3 cup finely diced bamboo shoots
1/3 cup thinly sliced scallions
2 1/2 tablespoons cornstarch
2 tablespoons White Peppercorn Oil
2 tablespoons oyster sauce
1 tablespoon peeled and minced fresh ginger
1 tablespoon Shao Hsing wine or dry sherry
1 1/2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
Pinch of freshly ground white pepper
1 large egg white, beaten
24 dumpling wrappers, cut into 2 1/2-inch rounds
Vegetable oil, for steamer basket
Mustard Dipping Sauce

Steps:

Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight.
Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape.
Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers.
Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.

SIU MAI OR SIOMAI (DIM SUM DUMPLINGS)

Siu Mai or Siomai (Dim Sum Dumplings) image

Siu mai or Siomai are steamed dumplings but with an open top. They're just so delicious that every time I go to Chinese restaurants or take out, expect me to order this as an appetizer. My Mom/sis used to prepare this as well and is good served with a dip of soy sauce mixed with any of these: calamansi/lemon/lime/kumquat. Now that I have to make it, there are times I opt out on the water chestnuts since I don't have them but it hardly changes a thing. :D Serving size really depends. Sauce recipe: 1/4 cup soy sauce and 1 tsp lemon or lime or calamansi or kumquat.

Provided by Pneuma

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

400 g ground beef (pork with shrimps if you want)
1 medium onion, minced
1 scallions or 1 green onion, chopped finely
2 garlic cloves, minced
1/4 cup carrot, chopped
1/4 cup jicama or 1/4 cup water chestnut, chopped into tiny bits
1/2 cup mushroom, chopped into bits
1 egg, slightly beaten
2 tablespoons sesame oil
1 dash ground pepper
1 dash salt
50 small wonton wrappers or 50 small dumpling wrappers

Steps:

Mix everything together thoroughly except the wonton wrappers.
Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others.
Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
Serve with soy sauce or chili paste (if you want it hot).

Nutrition Facts : Calories 404.5, Fat 16.4, SaturatedFat 5, Cholesterol 82.3, Sodium 468.5, Carbohydrate 42.1, Fiber 2.1, Sugar 1.3, Protein 20.6

VEGAN SIU MAI

Vegan Siu Mai image

From VegNews- "The traditional steamed open-top dumpling called siu mai ("SHOE-mail") is usually filled with pork, shrimp, or chicken. Siu mai dumplings are not closed off, turning the top into a little window revealing what's inside.

Provided by EmilyStrikesAgain

Categories Vegetable

Time 30m

Yield 15-20 siu mai

Number Of Ingredients 11

Ingredients

3 1/2 tablespoons non-hydrogenated margarine
1 tablespoon gingerroot, grated
2 cups seitan, chopped small
1/2 cup shiitake mushroom, sliced thinly
2 tablespoons tamari
1 tablespoon five-spice powder
1 tablespoon hoisin sauce
2 cups shredded cabbage
1 cup shredded carrot
1 (8 ounce) package wonton skins
1/4 cup cooked peas

Steps:

In a large skillet, heat margarine. Once it sizzles, add ginger and cook for 1 minute. Add seitan and mushrooms. Cook for 5 minutes, stirring occasionally. Stir in tamari and five-spice powder and cook for 3 minutes before adding hoisin sauce. Add cabbage and carrots and cook 5 more minutes.
Make a circle with your forefinger and thumb. Place dumpling wrapper over your hand and then place a heaping teaspoon of filling in the center. Fold up sides of the dumpling, creating a little cup. Dot the middle of each dumpling with a pea for garnish.
Fill a large saucepan 1/4 of the way with water, place over high heat, and bring to a boil. In a metal colander over the pot steam buns for about 15 minutes.

Nutrition Facts : Calories 55.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.4, Sodium 244.7, Carbohydrate 11.1, Fiber 0.9, Sugar 1.2, Protein 2.1

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