Siu mai (Chinese steamed dumplings). You don't need a bamboo steamer to steam Siu Mai. Use any steamer – even a microwave steamer (yes really, it works really well!) Filled with pork and prawns. Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha.
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home. Why this recipe works Shu Mai (Siu Mai) Dumplings. You can have Siu mai (Chinese steamed dumplings) using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Siu mai (Chinese steamed dumplings)
- You need 350 g of ground pork.
- Prepare 1 of onion.
- Prepare 3 cm of green onion.
- It’s 2 of table spoons cesami oil.
- You need 2 tablespoons of sugar.
- It’s 2 of table spoons soy sauce.
- Prepare 2 of table spoons sake.
- You need of ginger.
- It’s 2 of table spoons potato starch.
- Prepare 50 sheets of siu mai wrapper.
Served with sweet and sour sauce or other dipping sauces. Steamed Dumplings – The tastiest morsels of pork and shrimp steamed in a bamboo steamer. Learn how to make the best Chinese dumplings just like Chinatown! Most Chinese dumplings are made with pork only, but since I love shrimp, I added some shrimp.
Siu mai (Chinese steamed dumplings) step by step
- Slice an onion and a green onion into small pieces..
- In the middle bowl, combine ground pork and the onions. Add other seasonings, sugar, cesami oil, sugar, soy sauce, sake,ground gingers and potato starch..
- To wrap the siu mai, place two tablespoons of filling on a middle of a siu mai wrapper..
- Wrap the filling with the siu mai wrapper..
- To steam, put a small dish on the bottom of a big soup pan. Place a small lid with holes (otoshibuta) on it. Pour water under the otoshibuta. Heat the pan to boil water..
- Place a wrapped siu mai on the otoshibuta. Place 10 siu mai dumplings at one time..
- Put the lid on the pan. Steam them for 10 minutes..
Siu mai are also easy to wrap, and you'll find that the filling is very flavoursome – so much so that we definitely recommend forgoing Add a few pieces of carrot to each dumpling before steaming the whole lot over vigorously boiling water for seven minutes. For moist and tender meat in our shu mai recipe, we used our food processor to grind boneless country-style ribs in two batches: one chunky and one fine. Once combined in the steamed dumplings' filling, the smaller pieces helped hold the la. Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. Set up a Chinese bamboo steamer and lightly oil the bottom of the steamer basket.