Love dimmed total items ? Check out these steamed custard bun, cheung fun, lo mai gai, lo bak go, soy sauce noodles, green onion pancake and conge recipes .
What is siu mai or shumai (燒賣) ?
Shumai is a type of traditional chinese dumpling. In yue cuisine, it frequently serves as a dim sum detail or bite. In Mandarin Chinese it is called shāomài ( 燒賣 ) and yue in sīumáai. There are different ways to spell it such as sho mai, shui mai, shu mai, sui mai, shui japanese apricot and siu mai. respective regions make dim sum siu mai slightly differently.
What are the ingredients for dim sum siu mai (燒賣) ?
Dim total siu mai much wraps in flimsy jaundiced dumpling wrappers. The standard filling is flat coat pork barrel, little solid or chopped shrimp and taiwanese blacken mushrooms. The top is normally decorated with orange dots that are made of roe .
In this siu mai recipe, I used diced carrot to decorate alternatively of roe because it is difficult to find roe in my area. besides, I like to use dilute yellow circle dumpling wrappers .
Cooking tips for how to make shumai:
- The best is to use thin yellow dumpling wrappers. I tried to use square one, but the corners will come out and need to dip some water to stick it.
- Use a spoon or a knife to put the filling on the wrapper and slightly use your hand to squeeze it. And, use the spoon or knife to flatten the top. See the video for details.
- Cut some holes on the parchment paper and put into the bamboo steamer.
- When water is boiling, steam raw siu mai for 8-10 minutes. If frozen siu mai, steam them in a bamboo steamer for 15-20minutes.
- Brush or spray some oil on the parchment paper, so the wrapper won’t stick on the paper.
FAQs:
Can I cook shumai without a steamer?
Yes, you can use a single-foot with parchment paper and steam in a pot, wok and clamant pot pressure cooker. The best to poke or cut some holes on the parchment paper. Besides, you can besides use an instant batch pressure cooker to cook them without a bamboo soft-shell clam just like this picture below.
What kind of wrappers do you use?
I like to use thinly yellow circle dumpling wrappers. There are few different brands of dumpling wrappers in the states, but indeed far I like this Twin Marquis ( 真味 ) stigmatize, Hong Kong stylus dumpling wrapper for siu mai. What can I do with extra shumai?
This dim kernel siu mai recipe yields around 30-35 pieces. normally, I make a bad batch and freeze them.
How to cook frozen siu mai?
traditionally, we steam freeze shui mai in a bamboo soft-shell clam for 15-20 minutes. however, sometimes I use an instantaneous pot pressure cooker to cook them. Add a cup of water, then push the manual button to adjust meter for 2 minutes at high pressure and natural passing. Or, you can use a steam function for 10 minutes at normal pressure and natural release.
Instructions for how to make dim sum siu mai:
Preparation:
1. Put 14 small black taiwanese mushrooms into a bowl .
2. Wash and soak dried chinese mushrooms for 4-6 hours. ( Normally, I soak it the night before I use them. )
3. After that, drain and squeeze the body of water. then, put the soak mushrooms into a chopper .
4. Run the cleaver for a few seconds until the mushrooms are chopped into small pieces. ( Do n’t need to be ticket, small chunks are oklahoma. )
5. following, wash, peel off carrot peel and cut it into 3 pieces .
6. The follow, put the carrot into the chopper and run it for a few seconds, until it ‘s humble pieces .
7. After, put 25 large sized sensitive prawn on the chopping display panel. Roughly chop them into chunks .
8. Put 1 british pound of ground pork barrel into a mix bowl .
9. Add approximately chopped raw prawn .
10. The following footstep, add the chop mushrooms into the blend bowling ball .
11. Afterwards, add ¼ teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of carbohydrate, ½ teaspoon of garlic gunpowder and ¼ teaspoon of white pepper .
12. Mix the ingredients very well .
Wrapping:
13. Put a yellow set dumpling wrapper on your bridge player .
14. Scoop a teaspoon of filling onto the wrap .
15. slenderly use the hand to squeeze the middle/bottom of siu mai. then, use a spoon or knife to flatten the peak .
16. duplicate steps 13-15 and wind until the fill is gone .
17. Put some of the finely chop carrots on top of the siu mai. ( Freeze the extra one. )
Cooking:
18. Cut some holes on the parchment paper and brush some oil on it .
19. Lay shui mai on the parchment composition in a bamboo soft-shell clam
20. When the urine is boiling, steam them for 8-10 minutes .
Enjoy this delightful dim summarize siu mai recipe ! besides, check out these authentic asian recipes : red bean frosting drink, almond jello and pan fried dumplings .
You May Also Like These Recipes:
Subscribe Oh My Food Recipes to get our new recipes delivered straightaway to your inbox ! Follow along on Facebook, Pinterest and Instagram for all the latest updates .
Dim Sum Siu Mai
Dim sum siu mai is a classic Cantonese cuisine. When we go to Chinese restaurant for dim sum (breakfast/ lunch), this shumai is a must-have item on our table. This siu mai recipe has detailed instructions and video to show you how to make shumai at home easily!
No ratings even
Print
Pin
Prep Time:
30
minutes
Cook Time:
10
minutes
Servings:
30
Calories:
96
kcal
author :
Video
Ingredients
-
▢
1 sudanese pound grate pork
-
▢
25 Raw runt big
-
▢
14 Dried black Chinese mushrooms little
-
▢
1 battalion Dumpling wrappers chicken circle Hong Kong vogue dumpling wrappers
-
▢
1 carrot little
Sauce:
-
▢
¼ teaspoon salt
-
▢
2 tablespoons oyster sauce
-
▢
1 tablespoon Sesame oil
-
▢
1 teaspoon sugar
-
▢
½ teaspoon Garlic powder
-
▢
¼
teaspoon White pepper
Instructions
-
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 ¼ teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, ½ teaspoon of garlic powder and ¼ 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.
Notes
Cooking tips for how to make shumai:
- The best is to use thin yellow dumpling wrappers. I tried to use square one, but the corners will come out and need to dip some water to stick it.
- Use a spoon or a knife to put the filling on the wrapper and slightly use your hand to squeeze it. And, use the spoon or knife to flatten the top. See the video for details.
- Cut some holes on the parchment paper and put into the bamboo steamer.
- When water is boiling, steam raw siu mai for 8-10 minutes. If frozen siu mai, steam them in a bamboo steamer for 15-20minutes.
- Brush or spray some oil on the parchment paper, so the wrapper won’t stick on the paper.
Nutrition
Serving:
30
g
|
Calories:
96
kcal
|
Carbohydrates:
10
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
187
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
342
IU
|
Vitamin C:
1
mg
|
Calcium:
17
mg
|
Iron:
1
mg
Tried this Recipe ? Pin it for later ! Mention @ OhMyFoodRecipes or tag # OhMyFoodRecipes
