Siu Mai Dim Sum Food

SIU MAI OR SIOMAI (DIM SUM DUMPLINGS)

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).

SIU MAI (DIM SUM)

Steps:

• Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.
• Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don't squeeze the top together - you should still be able to see the filling.
• Add more filling if needed until it's reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.
• Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.

DIM SUM SIU MAI

Steps:

• Put 14 small black Chinese mushrooms into a bowl.
• Wash and soak dried black Chinese mushrooms for 4-6 hours. (Normally, I soak it the night before I use them.)
• After that, drain and squeeze the water. Then, put the soaked mushroom into a chopper.
• Run the chopper for few seconds until the mushrooms are chopped into small pieces. (Don't need to be fine, little chunks are ok. )
• Next, wash, peel off carrot skin and cut it into 3 pieces.
• The following, put the carrot into the chopper and run it for few seconds, until it's small pieces.
• After, put 25 large sized raw shrimp on the chopping board. Roughly chop them into chunks.
• Put 1 pound of ground pork into a mixing bowl.
• Add roughly chopped raw shrimp.
• The next step, add the chopped mushrooms into the mixing bowl.
• Afterwards, add 1/4 teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1/2 teaspoon of garlic powder and 1/4 teaspoon of white pepper.
• Mix the ingredients very well.
• Put a yellow circle dumpling wrapper on your hand.
• Scoop a teaspoon of filling onto the wrapper.
• Slightly use the hand to squeeze the middle/bottom of siu mai. Then, use a spoon or knife to flatten the top.
• Repeat steps 13-15 and wrap until the filling is gone.
• Put some of the finely chopped carrots on top of the siu mai. (Freeze the extra one.)
• Cut some holes on the parchment paper and brush some oil on it.
• Lay siu mai on the parchment paper in a bamboo steamer.
• When the water is boiling, steam them for 8-10 minutes.

SUREFIRE SIU MAI - DIM SUM

Steps:

• Pour enough warm water over the mushrooms ina small bowl to cover them completely. Let soak until softened, about 20 minutes. Drain the mushrooms, discard the stems, and mince the caps.
• Make the filling: Stir the ground chicken or pork/shrimp mixture, bamboo shoots, egg, green onion, soy sauce, salt, ginger, sugar, cornstarch, sesame oil, pepper, and mushrooms together in a bowl until thoroughly combined and spongy.
• Make the dumplings: Place a heaping teaspoon of the filling in the center of a siu mai wrapper. (Keep the remaining wrappers covered with a damp kitchen towel to keep them from drying out.) Bring the sides of the wrapper together, bunching them around the filling and smoothing any pleats. (If you like you can spend a little time making nice, even pleats.) Flatten the bottom of the dumpling by tapping it against a firm surface, and squeeze the sides of the dumpling gently so the filling plumps ou of the top. Place a few shreds of the carrot and a pea, if using, in the filling. Set the dumpling on a baking sheet and repeat with the remaining wrappers and filling. Keep the formed dumplings covered with a damp kitchen towel to prevent them from drying out.
• Pour 3/4 inch water into a wok and bring to a boil (make sure the bottom of the bamboo steamer rests above the boiling water.) Line a steaming basket with the lettuce leaves. Arrange half the dumplings without touching one another, in the prepared basket. Cover and steam over high heat until the filling is cooked through, about 15 minutes. You may need to add additional water to the wok/steamer between batches.
• Transfer the dumplings to a serving platter and cover with foil, shiny side down, to keep them warm while you steam the remaining dumplings. Serve the dumplings warm with the dipping sauce.

CANTONESE SHUMAI RECIPE

Steps:

• Marinate the prawn meat with 1 teaspoon of salt for 5 minutes. Wash away the salt under running water until the water runs clear.
• Place the prawn in a colander to drain away as much water as possible.
• Combined all the ingredients and pound it on the plate repeatedly under it forms a firm mass, like a meatloaf or burger patty.
• Place the filling on the wonton skin. Rotate the Shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Flatten the base of the Shumai so that it can sit steadily on the steamer.
• Steam over high heat, lid on for 10 minutes.
• Served.

SIU MAI DUMPLINGS WITH PORK AND SHRIMP

Steps:

• Gather the ingredients.
• Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
• Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.
• Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork.
• Stir in the oyster sauce, rice wine, sesame oil, and sugar. Mix the filling ingredients thoroughly.
• Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry brush and a little water.
• Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.
• Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed.
• Line a steamer basket with parchment paper or cabbage leaves.
• Steam over boiling water until the filling is cooked through, 5 to 10 minutes.
• Serve with soy sauce and enjoy.