STEAMED PORK-AND-MUSHROOM SHUMAI
Provided by Food Network
Time 1h10m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
- Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
- Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
- Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
- Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
- Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
- Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.
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
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
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
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
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
CHICKEN SIU MAI (CHICKEN DUMPLINGS)
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 18
Steps:
- Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight.
- Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape.
- Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers.
- Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.
More about "siumai recipes"
DIM SUM SIU MAI OR SHUMAI (燒賣) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
Cuisine Asian, ChineseCategory Breakfast, Main Course, SnackServings 30Calories 96 per serving
- Wash and soak dried black Chinese mushrooms for 4-6 hours. (Normally, I soak it the night before I use them.)
- Run the chopper for few seconds until the mushrooms are chopped into small pieces. (Don't need to be fine, little chunks are ok. )
SHUMAI: A CANTONESE DIM SUM FAVORITE - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (18)Total Time 40 minsCategory Appetizers And SnacksCalories 311 per serving
- To make the filling, start by mixing the pork with all the marinade ingredients. Stir the ground pork in one direction (clockwise or counterclockwise) for 5 minutes, until it resembles a fine paste. In a separate bowl, mix the chopped shrimp with salt and oil. Mix one direction for 1 minute and set both mixtures aside in the fridge while you prepare the rest of the ingredients.
- Chop the shiitake mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. Add the oyster sauce to the bowl, and stir the whole thing together in one direction for 5 minutes. You can also do this in a food processor, but I think mixing by hand gives it a better texture. The filling is ready.
- Lightly brush the bottom of your steamer with oil or line it with damp cheesecloth. You’re ready to assemble the shumai. Take a wonton skin and add about 1 ½ teaspoons filling to the center. Follow the photos and turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai. Add the green peas to the top for decoration, if using, and place in the steamer. Space the shumai about 1 inch apart.
CANTONESE SHUMAI (SIU MAI, 燒賣) - HEALTHY NIBBLES BY …
From healthynibblesandbits.com
5/5 (45)Total Time 1 hr 15 minsCategory DumplingsCalories 62 per serving
- Place the ground pork into a mixing bowl. Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork. You should hear squishing sounds as you stir the meat. Add the peanut oil and sesame oil to the bowl and stir to incorporate. Set the bowl aside.
- If you are cooking the shumai immediately, line a bamboo steamer with parchment paper. If you plan to freeze the dumplings, line 1 or 2 large plates or a sheet pan with parchment paper.
- To freeze the dumplings, place the plate of uncooked shumai into the freezer. Once they harden, you can transfer them to a freezer bag. To cook the dumplings, place the frozen shumai on a bamboo steamer lined with parchment. You do not need to defrost them. Cook the shumai for 9 to 10 minutes. Refer to the post for more tips on freezing shumai.
SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS
From recipetineats.com
5/5 (16)Category Banquet, Finger Food, Mains, StarterCuisine Asian, ChineseCalories 69 per serving
SIOMAI RECIPE - LEARN HOW TO MAKE SIOMAI - PILIPINAS …
From pilipinasrecipes.com
JAPANESE SIOMAI RECIPE - FOXY FOLKSY
From foxyfolksy.com
SHUMAI - WIKIPEDIA
From en.wikipedia.org
SHUMAI RECIPE (SIU MAI-CHINESE STEAMED DUMPLING)
From foxyfolksy.com
SIOMAI FROM THE PHILIPPINES - THE LONGEST WAY HOME
From thelongestwayhome.com
CANTONESE SHUMAI RECIPE 烧卖 IN 3 SIMPLE STEPS - TASTE …
From tasteasianfood.com
SHUMAI (OR SHAO MAI, STEAMED DUMPLING) - RECIPETIN …
From japan.recipetineats.com
SHUMAI (SHRIMP & PORK DUMPLINGS 燒賣) | TESTED BY AMY …
From pressurecookrecipes.com
SIU MAI (SHUMAI) - A DIM SUM FAVORITE - ROTI N RICE
From rotinrice.com
SHUMAI | TRADITIONAL DUMPLINGS FROM GUANGDONG, CHINA
From tasteatlas.com
THE BEST PORK SIU MAI RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
SIU MAI RECIPE (CHINESE STEAMED PORK AND SHRIMP …
From whats4eats.com
PORK SHUMAI (STEAMED PORK DUMPLINGS) シュウマイ • JUST …
From justonecookbook.com
SHU MAI (SIU MAI) DUMPLINGS - THE SPRUCE EATS
From thespruceeats.com
SIU MAI (烧卖) | MADE WITH LAU
From madewithlau.com
5/5 (552)Total Time 4 hrs 20 minsCategory Snack
- This is a lot easier to conceptualize by watching our video (and also much easier with practice), but here are the steps to stuff and fold the dumplings:
PORK SIOMAI - KAWALING PINOY
From kawalingpinoy.com
HOW TO COOK THE BEST HOMEMADE SIOMAI PORK FOOD RECIPE
From eatlikepinoy.com
HOW TO MAKE SHUMAI (烧麦, STEAMED DUMPLINGS) - OMNIVORE'S …
From omnivorescookbook.com
EASY SIU MAI (燒賣 ) RECIPE WITH CHINESE SAUSAGES - MARY'S HAPPY …
From maryshappybelly.com
SIU MAI (CHINESE PORK DUMPLINGS) – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
PORK AND SHRIMP SHUMAI (SIOMAI) - RIVERTEN KITCHEN
From rivertenkitchen.com
DIM SUM SHUMAI – A CLASSIC CANTONESE STEAMED DUMPLING
From cookcookgo.com
HOW TO COOK SIOMAI: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
HOMEMADE SIU MAI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SHUMAI RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
SIUMAI, FROM SCRATCH - HOW TO MAKE CANTONESE DIM SUM STYLE SIU …
From youtube.com
SIU MAI (SHUMAI) 燒賣 - CASUALLY PECKISH
From casuallypeckish.com
PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE
From seriouseats.com
SIU MAI (SHUMAI) - 燒賣 - (EASY RECIPE INCLUDED) - DIM SUM GUIDE
From dimsumguide.com
SHRIMP AND PORK SHUMAI+ VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
SIU MAI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
VEGETABLE SHAO MAI - VEGAN SUIMAI RECIPE - VEGANLOVLIE
From veganlovlie.com
IDEAL SIOMAI'S FOOD COMMISSARY - YOUTUBE
From youtube.com
SIU MAI DUMPLING RECIPE WITH PORK AND SHRIMP - THE SPRUCE EATS
From thespruceeats.com
WHAT IS SHUMAI? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
SIU MAI THE DELICIOUS DIM SUM FAVOURITE - BELLY RUMBLES
From bellyrumbles.com
THE ORIGINS OF SIU MAI: HOW AN ICONIC DIM SUM STAPLE CAME TO BE
From scmp.com
SIU MAI (SHUMAI) – CHINESE STEAMED DUMPLINGS
From tastetheworldcookbook.com
VEGAN TOFU & MUSHROOM SIOMAI OR SHU MAI - THE FOODIE TAKES …
From thefoodietakesflight.com
You'll also love