Siu Mai Dim Sum Recipes

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SIU MAI (DIM SUM)

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



Siu mai (dim sum) image

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

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

SIU MAI OR SIOMAI (DIM SUM DUMPLINGS)

Siu mai or Siomai are steamed dumplings but with an open top. They're just so delicious that every time I go to Chinese restaurants or take out, expect me to order this as an appetizer. My Mom/sis used to prepare this as well and is good served with a dip of soy sauce mixed with any of these: calamansi/lemon/lime/kumquat. Now that I have to make it, there are times I opt out on the water chestnuts since I don't have them but it hardly changes a thing. :D Serving size really depends. Sauce recipe: 1/4 cup soy sauce and 1 tsp lemon or lime or calamansi or kumquat.

Provided by Pneuma

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12



Siu Mai or Siomai (Dim Sum Dumplings) image

Steps:

  • Mix everything together thoroughly except the wonton wrappers.
  • Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others.
  • Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
  • Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
  • Serve with soy sauce or chili paste (if you want it hot).

Nutrition Facts : Calories 404.5, Fat 16.4, SaturatedFat 5, Cholesterol 82.3, Sodium 468.5, Carbohydrate 42.1, Fiber 2.1, Sugar 1.3, Protein 20.6

400 g ground beef (pork with shrimps if you want)
1 medium onion, minced
1 scallions or 1 green onion, chopped finely
2 garlic cloves, minced
1/4 cup carrot, chopped
1/4 cup jicama or 1/4 cup water chestnut, chopped into tiny bits
1/2 cup mushroom, chopped into bits
1 egg, slightly beaten
2 tablespoons sesame oil
1 dash ground pepper
1 dash salt
50 small wonton wrappers or 50 small dumpling wrappers

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



Surefire Siu Mai - Dim Sum image

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.

2 dried black mushrooms (shiitake)
1 lb ground chicken (or a mixture of ground pork and chopped shrimp)
1/4 cup minced bamboo shoot
1 egg, lightly beaten
1 green onion, trimmed and minced
1 teaspoon soy sauce
1 teaspoon salt
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/8 teaspoon sesame oil
1 pinch white pepper
30 dumpling wrappers (siu mai)
3 tablespoons grated carrots
2 tablespoons frozen peas, thawed
2 lettuce leaves or 2 napa cabbage leaves

SIU MAI

No dim sum table is complete without siu mai--open-faced dumplings with a thin wonton wrapper and savory "bouncy" filling--and every restaurant's recipe is slightly different. We've created a pork and shrimp version for a delicious "surf and turf" combo. The baking soda marinade for the pork and shrimp helps develop the optimal texture of the filling, as does the process of tossing the filling against the bottom of the bowl. Hand-chopping the pork belly also adds to the unique texture, but ground pork could be substituted in a pinch.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h

Yield 4 to 6 servings (38 to 42 dumplings)

Number Of Ingredients 12



Siu Mai image

Steps:

  • Bring 2 cups of water to a boil in a medium saucepan. Add the mushrooms, turn off the heat, cover and soak until rehydrated, about 30 minutes.
  • Drain the mushrooms and remove and discard the stems. Finely dice the mushrooms; set aside.
  • Whisk 4 cups of cold water and 1 tablespoon of the baking soda in a large bowl until the baking soda is dissolved. Lightly massage the shrimp in the baking soda water and let soak for 30 minutes.
  • Drain the shrimp, rinse under cold running water, drain again and pat dry with paper towels. Roughly chop the shrimp into 1/2-inch pieces; set aside.
  • Coarsely chop the pork belly into approximately 1/2-inch pieces (they don't have to be perfect). Continue to chop until it resembles coarsely ground pork (but don't chop it so finely that it becomes smooth). Transfer the pork to a large bowl and fill with enough cold water to cover. Let soak until the water turns pink, about 5 minutes. Drain the water and repeat the soaking process once more until the pork is a bit opaque. Drain and pat dry with paper towels. Reserve the bowl.
  • Transfer the pork back to the bowl, sprinkle with 1 teaspoon cold water and the remaining 1/4 teaspoon baking soda and mix until the baking soda is absorbed. Mix in the reserved shrimp until combined. Add 1 tablespoon salt to the pork and shrimp filling and mix in one direction until the mixture is sticky and leaves streaks along the sides of the bowl, about 3 minutes. Gather the filling in one hand, lift it up and away from the bowl and throw it back into the bowl. Repeat 9 additional times to help bring the filling together and produce the desired texture.
  • Add the sugar, chicken powder, soy sauce and white pepper to the filling and stir until combined. Add the reserved mushrooms and lard and mix until combined. Cover and refrigerate for 1 hour.
  • Cover the wonton wrappers with a damp paper towel to prevent them from drying out. Using your nondominant hand, put your index finger and thumb together to form a circle and place 1 wonton wrapper on top of the circle. Spoon a heaping tablespoon of the filling into the center of the wrapper and use the spoon to pack in the filling while gently squeezing on the sides to form the wrapper around the filling. Add a little more filling if it doesn't reach the top of the dumpling (see Cook's Note). Place the siu mai on a parchment-lined plate or tray. Repeat with the remaining wrappers and filling.
  • If desired, top each siu mai with a pea-size scoop of flying fish roe or minced carrot (a little less than 1/8 teaspoon) or 1 frozen pea.
  • Fill a 12-inch skillet or wok with about 2 inches of water and place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn't touch the bottom of the insert. If it does, remove some of it. Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 siu mai on the parchment, leaving an inch between each. Cover and steam until the filling is opaque and the wrapper is translucent, about 10 minutes. Enjoy while hot. Continue with the remaining siu mai.

0.75 ounces dried shiitake mushrooms (4 to 8 pieces)
1 tablespoon plus 1/4 teaspoon baking soda
12 ounces peeled and deveined medium shrimp (41/50), tails removed
1 1/2 pounds (24 ounces) skinless pork belly
Kosher salt
1 tablespoon sugar
1 tablespoon chicken bouillon powder
2 teaspoons light soy sauce
1/2 teaspoon ground white pepper
2 tablespoons lard or neutral oil
One 16-ounce package round yellow wonton wrappers
Flying fish roe, finely minced carrot or frozen peas, for topping, optional

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



Siu Mai image

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

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)

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From foodnewsnews.com


SIU MAI THE DELICIOUS DIM SUM FAVOURITE - BELLY RUMBLES
Place them in the fridge until it is time to make the dim sum filling. Add peeled and cleaned prawns in a medium-size bowl with cold water. Mix in the bicarb soda/baking soda thoroughly. Cover the prawns and place them in the fridge for 30 minutes. After 30 minutes remove the prawns from the fridge and drain.
From bellyrumbles.com


THE SERIOUS EATS GUIDE TO DIM SUM
Ngao yuk kau (meatballs): Steamed beef meatballs served with simmered tofu skin, they're often flavored with Worcestershire sauce. Pai gwut (steamed ribs): Small sections of pork rib—usually no larger than 1/2-inch—that are coated in starch then steamed with fermented soy beans until they get a moist, slippery texture.
From seriouseats.com


SUREFIRE SIU MAI DIM SUM BEST RECIPES
What is dim sum siu mai? Dim sum siu mai often wraps in thin yellow dumpling wrappers. The standard filling is ground pork, small whole or chopped shrimp and Chinese black mushrooms. The top is usually decorated with orange dots that are made of roe. In this siu mai recipe, I used diced carrot to decorate instead of roe because it is hard to ...
From findrecipes.info


SHUMAI | TRADITIONAL DUMPLINGS FROM GUANGDONG, CHINA
Ding Dim 1968. Hong Kong , China. 59 Wyndham Street. Recommended by Lonely Planet and 9 other food critics. "Try some of recommended menu items, such as the Siu Mai with Black Truffle, and taste authentic flavors that are also delicious!" 4.
From tasteatlas.com


SIU MAI (DIM SUM) RECIPE - FOOD NEWS
Place the minced cabbage and 1 teaspoon of the salt in a large bowl. Mix well and let the salt leach the cabbage of water for 20 minutes. For the filling, combine the ground meat, water chestnuts, scallions, ginger, garlic, soy sauce, rice wine, sesame oil, sugar, white pepper, and remaining salt in a large bowl and mix well.
From foodnewsnews.com


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