SUREFIRE SIU MAI - DIM SUM
These are little steamed dumplings that are usually served for brunch. When I make them, I usually serve them with some steamed rice and call it dinner! Unlike most dumplings, Siu Mai do not completely cover all of the filling- some of the filling should peak out from the top. Siu Mai (Su My) wraps are thinner than most wonton wrappers. These are a little time consuming to make, and I wouldn't suggest making them after a busy day at work. If you enjoy cooking, than you will like this recipe! I really love them with the Mustard Soy Dipping Sauce I have posted on zaar as well. From Martin Yan's Chinatown Cooking.
Provided by cookiedog
Categories Chicken
Time 1h15m
Yield 25-30 dumplings
Number Of Ingredients 16
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.
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Luis Chukwu
[email protected]I'm not a big fan of siu mai, but these were pretty good. I would definitely make them again.
ARDELEANU Miruna
[email protected]These dumplings were a lot of work to make, but they were worth it! They were absolutely delicious.
Zemei Jackyline
[email protected]The wrappers were too thick and chewy for my liking. I'll try using a different brand next time.
Emperor Desmond
[email protected]The siu mai was a bit bland. I think I'll add some more ginger and garlic next time.
Gesny Charles
[email protected]These dumplings were a bit too oily for my taste, but the flavor was still good. I'll try using less oil next time.
Adomako Prince
[email protected]Yum!
Elyse Bonaka
[email protected]The siu mai turned out great! I used a different type of mushroom, but it still tasted amazing. Thanks for sharing this recipe!
AthenaRosevie ConelDacanay
[email protected]These siu mai were so easy to make and tasted even better than the ones I get at my favorite dim sum restaurant. I love the combination of pork and shrimp in the filling.
annasthesia okeke
[email protected]Delicious dumplings! I made these for a party and they were a hit. Everyone loved them and asked for the recipe. I'll be making these again soon.
Prince Belvedere
[email protected]Amazing recipe! The siu mai turned out delicious, with the perfect balance of flavors and textures. The instructions were easy to follow and the cooking time was spot on. Definitely a keeper!
Amir Malhi
[email protected]My first time making siu mai and it was a success! I used store-bought wrappers and followed the recipe exactly. The dumplings were perfectly steamed and the filling was flavorful and juicy. Will definitely be making these again!