Dim Sum Asian Dumplings Food
SIU MAI OR SIOMAI (DIM SUM DUMPLINGS)
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
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
DIM SUM ASIAN DUMPLINGS
This recipe is the Nepalese version of the Asian dumpling. It is filled with ground pork and Asian spices and steamed, but can be fried or dropped into a broth.
Provided by relightfoot5483
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 5
Number Of Ingredients 15
Steps:
- Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
- Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
- To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 25.8 g, Cholesterol 65.6 mg, Fat 17.7 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 4.7 g, Sodium 138.7 mg, Sugar 3.4 g
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- Shrimp Dumpling. Chinese name: 虾饺 xia jiao. Shrimp Dumpling is a famous traditional Cantonese dim sum. It originated in a small family-style tea house in Wufeng Township, Wucun, Guangzhou suburb, in the early 20th century.
- Barbecued Pork Buns (Cha Siu Bao) Chinese name: 叉烧包 cha shao bao. Barbecued Pork Bun is one of the representative traditional Cantonese dim sum. The ingredients are flour, Char Siu the Chinese barbecued pork, oyster oil and other seasonings.
- Shumai. Chinese name: 烧卖 shao mai. There is Shumai all over the country. There are a variety of fillings including glutinous rice, mushrooms, water chestnut, pork, beef and shrimp.
- Rice Noodle Rolls (Cheung Fun) Chinese name: 肠粉 chang fen. Originating in Luoding, Guangdong province, the Steamed Rice Noodle Roll is popular around the country, among which the Steamed Rice Noodle Roll in Guangzhou, Puning, Chaoshan and Yufu is most well-known.
- Pineapple Bun. Chinese name: 菠萝包 bo luo bao. Pineapple Bun is a kind of sweet bread invented in Hong Kong. It has no pineapple as ingredients in fact and no filling is stuffed at all.
- Steamed Custard Buns (Nai Wong Bao) Steamed Custard Buns. Chinese name: 奶黄包 nai huang bao. As a traditional Cantonese dim sum, Steamed Custard Bun characterizes a strong milk frgrance and yolk flavor.
- Steamed Spareribs with Black Beans. Chinese name: 豉汁蒸排骨 chi zhi zheng pai gu. Steamed Spareribs with Black Beans is one of dim sum dishes which is delicious and has the aroma of fermented black beans and garlic.
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- Deep Fried Meat Dumpling. Chinese name: 咸水角 xian shui jiao. Deep Fried Meat Dumpling is a common Cantonese dim sum. The fillings include pork chops, leek, shrimp, dried black mushroom and jicama.
- Egg Tart. Chinese name: 蛋挞 dan ta. In the 1920s, there was fierce competition among major department stores in Guangdong province. In order to attract customers, the chefs of department stores designed a special dessert every week.
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