Siu Mai Recipes

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SIU MAI



Siu Mai image

I was fortunate to take a dim sum class with world reknowned chef Joseph Poon in Philadelphia this morning. I was the only one who showed and had a 1 on 1 three hour lesson and quite a work out. I made 13 different types of dumplings, this was our favorite.

Provided by chia2160

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 dried shiitake mushrooms
8 ounces fresh shrimp
10 ounces ground pork (about 1 1/3 cups)
1 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon white pepper
24 round wonton wrappers, shanghai style
1/4 cup minced scallion
24 red capers (optional)

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.

Nutrition Facts : Calories 405.4, Fat 17.6, SaturatedFat 6, Cholesterol 126.9, Sodium 1218.7, Carbohydrate 35.5, Fiber 1.9, Sugar 0.8, Protein 25.2

SIU MAI (DIM SUM)



Siu mai (dim sum) image

Make one of the most popular types of dim sum, siu mai. They're traditionally topped with fish roe, but we've opted for goji berries for a pop of colour

Provided by Katie Hiscock

Categories     Starter

Time 25m

Yield Makes 20 / serves 4

Number Of Ingredients 13

40g water chestnuts, drained and finely chopped
1 tbsp ginger, grated
1 spring onion, finely chopped
1½ tbsp light soy sauce
¾ tbsp Shaoxing rice wine or dry sherry
1 tsp sesame oil
120g prawns, finely chopped
200g minced pork
1 egg white
1 tbsp potato flour or cornflour
20 wonton wrappers, about 8cm in diameter
20 goji berries, for the top (optional)
sweet soy sauce mixed with a little grated ginger and chilli oil (optional), for dipping

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.

Nutrition Facts : Calories 49 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE



Pork and Shrimp Siu Mai (Steamed Chinese Dumplings) Recipe image

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

1/4 pound shrimp, shelled and deveined
1 tablespoon baking soda
1/2 pound bonesless pork, such as shoulder, cut into large cubes
2 ounces pork fat, such as fatback or fatty belly, finely diced
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons cornstarch
2 teaspoons Shaoxing wine
1 teaspoon toasted sesame oil
1 teaspoon extra-virgin olive oil
1/2 teaspoon finely grated fresh peeled ginger
1/2 teaspoon sugar
1 package extra-thin wonton wrappers or regular wonton wrappers
1 large carrot, thinly sliced into 15-20 rounds and the rest finely minced (optional, see note)

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

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