Best 3 Scallop Siu Mai Spring Moon Recipes
Indulge in a culinary journey with the tantalizing Scallop Siu Mai Spring Moon, a symphony of flavors that will leave your taste buds dancing. Originating from Hong Kong, these delectable morsels are a harmonious blend of succulent scallops, aromatic shrimp, and a medley of savory ingredients, all wrapped in a delicate wonton wrapper. As you bite into these steamed dumplings, the burst of flavors and textures will transport you to the vibrant streets of Hong Kong.
In this comprehensive guide, we present not one but three variations of the Scallop Siu Mai Spring Moon, each offering a unique twist on this classic dish. The first recipe introduces the traditional preparation, where the scallops and shrimp are finely chopped and combined with water chestnuts, bamboo shoots, and mushrooms, creating a harmonious filling enveloped in a translucent wonton wrapper.
The second recipe takes a creative turn with the addition of crab meat and tobiko, adding a briny sweetness and a delightful pop of texture to the filling. Finally, the third recipe elevates the dish with the inclusion of foie gras, a luxurious ingredient that imparts a rich, buttery flavor, transforming the Scallop Siu Mai Spring Moon into an extravagant delicacy.
Whether you prefer the traditional approach or are looking for culinary exploration, these three recipes cater to every palate. So, gather your ingredients, prepare your steamer, and embark on a delightful journey into the world of Scallop Siu Mai Spring Moon.
SHRIMP, SCALLOP AND PORK SHUMAI
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield about 40 shumai
Number Of Ingredients 18
Steps:
- To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)
- To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.)
- Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don't touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
Nutrition Facts : Calories 63, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 84 milligrams, Carbohydrate 7 grams, Protein 4 grams
SCALLOP SIU MAI SPRING MOON
_**Editor's note:** The recipe and introductory text below are excerpted from Grace Young's book [](http://www.ecookbooks.com/p-5256-breath-of-a-wok.aspx?affiliateID=10053)_[The Breath of a Wok](http://www.ecookbooks.com/p-5256-breath-of-a-wok.aspx?affiliateID=10053). Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For Young's article on Cantonese cooking, [click here.](/features/going_global/cantonese/intro) Chef Yip Wing Wah, of the Spring Moon Restaurant in Hong Kong, garnishes these exquisite dumplings with a dollop of crab roe, which can be substituted for the carrots.
Provided by Grace Young
Yield Makes 24 dumplings; serves 4 as an appetizer or part of a multicourse dim sum lunch
Number Of Ingredients 11
Steps:
- 1. 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. Divide the scallops in half, putting the thickest on a plate; cover with plastic wrap and refrigerate. Mince the remaining thinner scallops. In a medium bowl combine the pork, mushrooms, minced scallops, cornstarch, sesame oil, salt, sugar, pepper, and 1 tablespoon plus 1 teaspoon of the reserved mushroom liquid.
- 2. 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. Cut the reserved scallops horizontally into 24 thin rounds. Put a slice of scallop on each dumpling. Put a pinch of carrot in the center.
- 3. Line a 12-inch bamboo steamer with the cabbage leaves, or cheesecloth. Place half the dumplings on the leaves, 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 5 to 7 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.
SIU MAI
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
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
Tips:
- To ensure the freshest and most flavorful scallops, purchase them from a reputable seafood market or supplier.
- If using frozen scallops, thaw them thoroughly in the refrigerator before using.
- To easily mince the scallops, use a sharp knife or a food processor.
- When mixing the filling ingredients, handle them gently to avoid overworking the mixture.
- To prevent the siu mai wrappers from sticking together, lightly brush them with oil or water before filling and steaming.
- Steam the siu mai for the recommended time to ensure that they are cooked through but still retain their delicate texture.
- Serve the siu mai immediately with your favorite dipping sauce, such as soy sauce, vinegar, or chili oil.
Conclusion:
Scallop siu mai is a delightful and versatile appetizer or main course that showcases the delicate flavor of scallops. With its combination of succulent seafood, aromatic seasonings, and tender wrapper, this dish is sure to impress your taste buds. Whether you are a seasoned cook or a beginner, this recipe provides clear instructions and helpful tips to guide you through the process of making delicious scallop siu mai at home. So, gather your ingredients, prepare your steamer, and embark on a culinary journey that will leave you craving more.
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