VEGAN SIU MAI
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
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
STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS
Provided by Food Network
Categories appetizer
Time 35m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
- For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
- Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
- For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.
PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.
Provided by Shao Z.
Categories Appetizer Snack Lunch Appetizers and Hors d'Oeuvres Breakfast and Brunch Snacks
Time 2h
Yield 15
Number Of Ingredients 14
Steps:
- In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
- To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.
Nutrition Facts : Calories 107 kcal, Carbohydrate 5 g, Cholesterol 30 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, Sodium 185 mg, Sugar 0 g, Fat 7 g, ServingSize Makes about 15 dumplings, UnsaturatedFat 0 g
STEAMED PORK-AND-MUSHROOM SHUMAI
Provided by Food Network
Time 1h10m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
- Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
- Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
- Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
- Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
- Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
- Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.
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SIU MAI (STEAMED PORK AND PRAWN DUMPLINGS) RECIPE - GOOD FOOD
From goodfood.com.au
Servings 30Total Time 45 minsCategory Dinner
- 1. Squeeze excess water from mushrooms. Discard stems and chop mushroom finely. Put all the filling ingredients in a large bowl and mix well. (Dim sum chefs traditionally stir the mixture in one direction 20 times.) Cover with cling wrap and set aside for 20 minutes or longer to marinate.
- 2. To make the dumplings, place a teaspoon of filling in the centre each wonton wrapper. Gather up the sides and squeeze to form a dumpling. Tap bottom gently on the bench so it stands upright.
- 3. Line a bamboo steamer with non-stick paper and make a few tiny slits for steam to rise through. Alternatively, brush steamer lightly with oil. Steam dumplings in batches for 8-10 minutes or until cooked through. Serve at once sprinkled with chives and your favourite chilli sauce or soy sauce.
- *Look for wonton pastry made with wheat flour, available in Asian grocers and some supermarkets.
CANTONESE SHUMAI (SIU MAI, 燒賣) | HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
5/5 (30)Total Time 1 hr 15 minsCategory DumplingsCalories 62 per serving
- Place the ground pork into a mixing bowl. Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork. You should hear squishing sounds as you stir the meat. Add the peanut oil and sesame oil to the bowl and stir to incorporate. Set the bowl aside.
- If you are cooking the shumai immediately, line a bamboo steamer with parchment paper. If you plan to freeze the dumplings, line 1 or 2 large plates or a sheet pan with parchment paper.
- To freeze the dumplings, place the plate of uncooked shumai into the freezer. Once they harden, you can transfer them to a freezer bag. To cook the dumplings, place the frozen shumai on a bamboo steamer lined with parchment. You do not need to defrost them. Cook the shumai for 9 to 10 minutes. Refer to the post for more tips on freezing shumai.
SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS - …
From recipetineats.com
5/5 (15)Category Banquet, Finger Food, Mains, StarterCuisine Asian, ChineseCalories 69 per serving
- Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.
- Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).
SIU MAI (CHINESE PORK DUMPLINGS) - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
Ratings 1Category Appetizer, Main Course, Side Dish, SnackCuisine ChineseTotal Time 50 mins
- Very finely mince 60g Raw Prawns and 10g Chinese Dried Mushroom. Add this to 360g Minced Pork in a small mixing bowl.
- Add 1.5 tsp Baking Powder, 2 tsp Fine Salt, 2 tsp Sugar, 2 tbsp Cornflour, 0.5 tsp White Pepper and 2 tbsp Vegetable Oil to the pork.
- Mix everything extremely thoroughly to combine. I use my hands to scrunch everything together. Leave the mix to sit in the fridge for at least 10 minutes.
SHU MAI CHINESE STEAMED DUMPLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.4/5 (13)Total Time 37 minsCategory Dim SumCalories 1310 per serving
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SIU MAI (烧卖) - CHINESE FAMILY RECIPES | MADE WITH LAU
From madewithlau.com
5/5 (552)Total Time 4 hrs 20 minsCategory Snack
- 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:
SHRIMP AND PORK SHUMAI+ VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 11Total Time 1 hrCategory Appetizers, BreakfastsCalories 437 per serving
- Trim green onions. Cut and separate white part from green. Finely chop the green part and set aside. Rough chop white ends.
- Transfer the ground pork, half of the shrimp, white part of green onions, soy sauce, sherry, sesame oil, ginger, lemongrass, garlic, sugar, Chinese 5 Spice powder, salt and white pepper to a food processor and pulse several times until ground and well combined. Using a spatula scrape down sides of bowl and pulse again until a smooth paste forms.
- Scoop the mixture into a medium bowl, and using a spatula, fold in remaining chopped shrimp, water chestnuts and chopped green onion tops.
- Place a 2 tablespoon scoop of the mixture into the center of a wonton wrapper and wet the edges with your finger with water. With your hands gather the sides of the wrapper up and around the filling, letting the wrapper pleat, squeezing the wrapper gently to seal and tap the dumpling to flatten the bottom so that it can sit upright. Repeat until all the filling is used. This should make about 30 dumplings.
STEAMED SIU MAI DUMPLINGS - STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
Reviews 7Estimated Reading Time 2 mins
- Soak the dried mushrooms in hot water until softened, about 1 hour. Drain the water, discard the stem, and finely chop the mushroom caps.
- In a large bowl, combine the mushrooms, pork, water chestnuts, green onions, fresh ginger, soy sauce, cornstarch, wine, sesame oil, sugar, pepper and egg white. Mix well.
- Spoon scant 1 tablespoon of filling onto middle of a dumpling skin. Gather the dumpling skin together and use your cupped hands to form the siu mai. If you have trouble getting the skin to stick together, you can brush the inside of the dumpling skin with a little bit of cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons water). Top each siu mai with a bit of minced carrot.
STEAMED PORK AND SHRIMP DUMPLINGS (SIU MAI) - FOODLE CLUB
From foodleclub.com
5/5 (1)Total Time 1 hr 54 minsCategory Starter / MainCalories 62 per serving
- Measure the flour and salt into a mixing bowl, break in the egg and add three-quarters of the water. Mix to combine, adding additional water if necessary, until the dough just comes together into a soft shaggy ball.
- Bring sufficient water in a wok to a boil. The water level should be just below the bottom of the bamboo steamer.
CHICKEN AND MUSHROOM SIU MAI - MISSION FOOD ADVENTURE
From mission-food.com
5/5 (1)Total Time 40 minsCategory Appetizer, SnackCalories 70 per serving
- To make the dipping sauce, combine the vinegar and soy sauce and store for up to a month in your refrigerator.
- To assemble, place 1 tablespoon of filling in the center of the wrapper and then gently gather the sides of the wrapper up and around the filling, forming the sides of the siu mai by circling your forefinger and thumb together.
- Use a small knife or spatula to smooth down the top of the filling (it should come to the edges of the wrapper, and will be exposed) while continuing to gently squeeze and form the sides and bottom of the cup-shaped dumpling. Gently tap the finish siu mai on the work surface to flatten the bottom so it stands up and resembles a short cylinder.
SHUMAI RECIPE (SIU MAI-CHINESE STEAMED DUMPLING) - FOXY FOLKSY
From foxyfolksy.com
Ratings 3Calories 97 per servingCategory Appetizer, Side Dish, Snack
- Place dried shiitake mushrooms in a bowl. Pour enough hot water to cover and let it sit for 10 minutes. Drain then chop the mushrooms finely.
- Form a circle with your forefinger and thumb. Place a wonton wrapper over the circle and place about 1-2 tablespoon of filling over it and push down into the hole while your ring and little finger hold it at the bottom.
- Line a bamboo steamer (or stove steamer) with parchment paper with small holes. Place the siu mai inside and top the center of each with diced carrots. Cover steamer with lid.
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