Siu Mai Food

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.

SIU MAI (烧卖)

Steps:

• We'll be mincing and preparing:
• In a bowl, we'll mix:
• We'll be creating our siu mai fillings in a few steps:
• This is a lot easier to conceptualize by watching our video (and also much easier with practice), but here are the steps to stuff and fold the dumplings:
• Fill a steamer with about 2 cups of water. Lay out the siu mai on a steamer rack (with holes on the tray) so they're not touching.

SHRIMP SIU MAI (DUMPLINGS)

Steps:

• Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
• Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
• Arrange the dumplings on a platter and serve the dipping sauce alongside.

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

Steps:

• In a small bowl soak the mushrooms in 1/2 cup cold water 30 minutes or until softened.
• Drain and squeeze dry, reserving the soaking liquid.
• Cut off and discard the stems and mince the caps.
• In a processor, chop shrimp into small pieces.
• Add to pork and remaining ingredients.
• Add 1- 1 1/2 tsp mushroom water.
• Put the won ton wrappers on a work surface and lightly cover with a damp towel.
• Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
• Put one wrapper over the hole and put1 tablespoon filling in the center of the wrapper.
• Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
• Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
• Put the dumpling upright on a plate.
• Continue filling the rest of the wrappers.
• Press 1 caper on top of each dumpling.
• Line a 12-inch bamboo steamer with a cheesecloth, or add oil to a plate.
• Place half the dumplings on the plate, 1/2-inch apart.
• Cover the steamer with its lid.
• Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
• Carefully put the steamer in the wok, and steam on high heat 15 minutes or until the pork is no longer pink and just cooked.
• Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
• Carefully remove the steamer from the wok.
• The dumplings should be served immediately.
• Continue steaming the remaining dumplings, replenishing the wok with more boiling water.