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
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.
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
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
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