Best 3 Sew Mai Dumplings Recipes
**Steamed Dumplings with Juicy Pork and Shrimp Filling: A Culinary Journey into Cantonese Dim Sum Delights**
In the heart of Cantonese cuisine, where culinary traditions and flavors intertwine, lies a delicacy that tantalizes taste buds and embodies the essence of dim sum: Sew Mai dumplings. These bite-sized parcels of steamed goodness, also known as shumai or siu mai, are a symphony of textures and flavors, featuring a savory filling of succulent pork and shrimp, encased in a delicate wonton wrapper. Discover the art of crafting these dumplings from scratch with our comprehensive guide, offering step-by-step instructions and expert tips. Indulge in the authentic flavors of Sew Mai, complemented by a trio of delectable dipping sauces that elevate the experience to new heights.
## Recipes Included:
- **Classic Sew Mai Dumplings:** Master the art of traditional Sew Mai dumplings with this classic recipe. Learn the techniques of preparing the savory pork and shrimp filling, assembling the dumplings with precision, and achieving the perfect steaming process for irresistibly juicy and flavorful results.
- **Vegetarian Sew Mai Dumplings:** Embrace a plant-based variation of Sew Mai dumplings, featuring a vibrant filling of minced vegetables, aromatic herbs, and savory seasonings. Experience the delightful interplay of textures and flavors as you create these dumplings, perfect for vegetarians and those seeking a lighter option.
- **Seafood Sew Mai Dumplings:** Dive into the depths of seafood flavors with this captivating recipe. Generously filled with succulent shrimp, tender scallops, and briny crab meat, these Sew Mai dumplings offer a symphony of oceanic delights. Elevate the experience with a zesty dipping sauce that complements the seafood's natural sweetness.
- **Dipping Sauces:** Elevate your Sew Mai dumpling experience with a trio of tantalizing dipping sauces. Discover the tangy and aromatic Ginger-Soy Dipping Sauce, the rich and savory Black Vinegar Dipping Sauce, and the spicy and addictive Chili Oil Dipping Sauce. Each sauce adds a unique dimension of flavor, enhancing the dumpling's overall taste profile.
SEW MAI DUMPLINGS
Dim sum literally translates to"fill the heart." I love filling my belly with this Cantonese breakfast! It originated in little tea houses in southern China that served steamed and fried bites with your choice of tea and is the modern version of a culinary swap meet. Masses of people all competing for fresh cooked bites of food auctioned off carts. These are my favorite type of dumpling. Shaped like drums, stuffed with shrimp and pork, they are the best.
Provided by Jet Tila
Time 1h30m
Yield 8 to 10 dumplings
Number Of Ingredients 11
Steps:
- For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice.
- In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also use a mixer with a paddle attachment.) Cover the mixture and let it rest for at least 1 hour and up to overnight in the refrigerator.
- To assemble the dumplings: Lay a dumpling skin on your work surface. Place about 2 tablespoons filling in the center. Hold the filling in place with your fingers and use the other hand to twist the skin around the filling. While twisting, make sure to flatten the top of the filling into the skin. Place the bottom of the dumpling on the work surface and flatten it out. Repeat this process until all the filling is gone.
- Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes.
- I love eating these with soy sauce, chili garlic sauce, and hot mustard.
SHAO MAI (PORK DUMPLINGS)
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 30 dumplings
Number Of Ingredients 16
Steps:
- Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.
- Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
- When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
- Combine ingredients in a small bowl and serve with Pork Dumplings.
SIU MAI OPEN-FACED DUMPLINGS
These open-faced dumplings are a requisite part of the Cantonese dim sum repertoire. In contrast to their dainty size and frilly edge, shāomai (siu mai in Cantonese) are packed with a pork filling that's typically punctuated by earthy mushrooms and crunchy water chestnuts. The dumplings here are made from thin wonton skins that have been cut into circles. Don't confuse them with the Jiangnan version from the area between Shanghai and Nanjing, which is made from hot-water dough wrappers and filled with a sticky rice mixture. Both go by the name shāomai, which literally means "cook and sell," reflecting their perennial popularity. Feel free to add chopped raw shrimp to the filling (cut back on the vegetables) for variety. Any of the wonton fillings can be used, too; but do remember to double the pork and shrimp filling on page 41 or quadruple the shrimp filling on page 70, adding a beaten egg white in each case to insure a smoother texture. The shape of siu mai enables them to hold a lot more filling than other dumplings of the same size.
Yield makes 30 dumplings, serving 6 to 8 as a snack
Number Of Ingredients 16
Steps:
- To make the filling, in a bowl, combine the pork, mushrooms, water chestnuts, and scallions. Use a fork or spatula to stir and lightly mash the ingredients together so they begin to blend.
- Put the salt, sugar, white pepper, cornstarch, soy sauce, rice wine, sesame oil, and egg white into a small bowl and stir to combine well. Pour over the meat mixture, and stir, fold, and mash everything together until they cohere into a compact mass. Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the dumplings. You should have a generous 2 cups of filling.
- Before assembling the dumplings, line steamer trays and/or a baking sheet with parchment paper. For the baking sheet, lightly dust the paper with cornstarch to prevent sticking. Set aside. Hold a skin in one hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it in the center of the skin, pressing down gently. Pick up the skin and gather and pinch it together to form an open bag (see page 74). Crown the dumpling with some finely diced carrot or a pea. If steaming right away, place each finished dumpling in a steamer tray open side up, spacing them 1/2 inch apart, and 1 inch away from the edge if you are using a metal steamer. Otherwise, place the waiting dumplings on the baking sheet a good 1/2 inch apart. Keeping the finished dumplings covered with a dry kitchen towel to prevent drying, form and fill wrappers from the remaining dough. Dumplings made several hours in advance of cooking should be covered with plastic wrap and refrigerated. For longer storage, freeze them on their baking sheet until hard (about 1 hour), transfer them to a plastic container, and keep them frozen for up to 1 month; partially thaw them before steaming.
- To cook, steam the dumplings over boiling water (steaming guidelines are on page 17) for 6 to 8 minutes, until the dumplings have puffed slightly and their skins have become translucent. Remove each tray and place it a top a serving plate.
- Serve immediately with the soy sauce and hot mustard. Invite guests to mix up their own dipping sauce.
Tips:
- Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. Look for plump shrimp, minced pork with a good fat-to-lean ratio, and fresh vegetables.
- Prepare the dumpling wrappers properly: If using store-bought wrappers, make sure to thaw them completely before using. If making your own wrappers, be sure to knead the dough until it is smooth and elastic.
- Mix the filling thoroughly: Combine all of the filling ingredients in a bowl and mix well. Make sure the filling is evenly distributed.
- Fold the dumplings correctly: There are many different ways to fold dumplings, but the most common method is the crescent-shaped fold. To do this, place a spoonful of filling in the center of a dumpling wrapper. Bring the edges of the wrapper up and around the filling, pleating them as you go. Pinch the edges together to seal the dumpling.
- Cook the dumplings properly: You can cook dumplings in a variety of ways, including boiling, steaming, or pan-frying. Be sure to cook the dumplings until they are cooked through. The filling should be cooked through and the wrappers should be tender.
Conclusion:
Sew Mai dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a little practice, you can easily make these dumplings at home. Experiment with different fillings and cooking methods to find your favorite way to enjoy them.
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