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
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.
SHUMAI (SHRIMP & PORK DUMPLINGS 燒賣)
Learn how to make Chinese dim sum Shumai (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!
Provided by Amy + Jacky
Categories Breakfast/Brunch Dinner Lunch
Time 50m
Number Of Ingredients 17
Steps:
- Season Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.
- Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.
- Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
- Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.
- Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!
- Wrap Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ - 1 tbsp mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top (see video) Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid.
- Pressure Cook Shumai: Place a steamer rack and pour one cup of water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and pressure cook at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release. OR Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 - 12 minutes on the stovetop.
- Serve: Remove the bamboo steamer from the pot and enjoy them immediately.
Nutrition Facts : Calories 80 kcal, Carbohydrate 9 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 230 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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"
PORK SIOMAI RECIPE (HOW TO COOK SIOMAI) - PANLASANG PINOY
From panlasangpinoy.com
Cuisine Chinese, FilipinoCategory AppetizerServings 6Calories 595 per serving
- Add jicama, carrot, onion, scallion, egg, ground black pepper, and sesame oil. Continue to mix until all the ingredients are well blended.
- Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton wrapper (see video below for guidance). Perform this step until the mixture is fully consumed.
SIOMAI RECIPE - LEARN HOW TO MAKE SIOMAI - PILIPINAS …
From pilipinasrecipes.com
Estimated Reading Time 2 mins
CHINESE CHICKEN SHU MAI (SIU MAI) - RASA MALAYSIA
From rasamalaysia.com
5/5 (4)Total Time 25 minsCategory Chinese RecipesCalories 36 per serving
- Using a mini food processor, ground the chicken but make sure that it's corsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes.
- Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open. You migh cut off the uneven edges with a pair of scissors if you like the shu mai to look prettier. Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.
SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS | …
From recipetineats.com
5/5 (14)Calories 69 per servingCategory Banquet, Finger Food, Mains, Starter
- Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.
- Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).
SIU MAI (烧卖) - CHINESE FAMILY RECIPES | 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:
THIS IS AN EASY WAY TO MAKE DELICIOUS SIOMAI
From yummy.ph
- Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the steamer and steam for 15 to 20 minutes.
- Serve with dipping sauce. READ THESE: MORE SIOMAI RECIPES Chicken and Shrimp Siomai Recipe Fried Siomai (Pork Dumpling) Recipe
PORK SIOMAI RECIPE - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
PORK AND SHRIMP SHUMAI (SIOMAI) - RIVERTEN KITCHEN
From rivertenkitchen.com
5/5 (2)Category AppetizerCuisine Chinese, FilipinoCalories 39 per serving
- Line bamboo steamer with perforated parchment paper. This will prevent the dumplings from sticking. You can buy this in grocery stores or just make your own (see video). If using a stainless steamer, brush the surface with vegetable oil.
- In a mixing bowl, combine shrimp, pork, and salt. With your clean hands, mix thoroughly until sticky. Use food-grade gloves if preferred.
- Make a hole with your finger and thumb. Place the wrapper on top. Scoop a heaping tablespoon of the filling and place it in the center of the wrapper. Press the filling down with a butter knife or spoon creating a pouch. Add more filling as needed.
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 LISA LIN
From healthynibblesandbits.com
5/5 (28)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 THE DELICIOUS DIM SUM FAVOURITE - BELLY RUMBLES
From bellyrumbles.com
5/5 (3)Total Time 1 hr 40 minsCategory Banquet, Finger Food, Main Course, Yum ChaCalories 43 per serving
- Put the dried shitake mushrooms in a medium bowl. Cover with boiling water, and then weigh the mushrooms down with a small bowl. They will need to soak for at least 30 minutes.Once rehydrated give them a squeeze to remove excess liquid. Cut the stem from the underside of the shitake and discard. Then finely chop the mushroom caps. Place them in the fridge until it is time to make the filling.
- Place peeled and cleaned prawns in a medium-size bowl with cold water. Add bicarb soda/baking soda and mix thoroughly. Cover the prawns and place them in the fridge for 30 minutes.After 30 minutes remove the prawns from the fridge and drain. Rinse them well under cold water and dry with paper towel. Chop prawns finely on a cutting board and then place them back into the fridge until you are ready to make the siu mai filling.
- Add finely chopped shitake mushroom and prawn into a large glass bowl along with all the other ingredients. Except obviously the wonton wrappers.
- Mix siu mai filling thoroughly with a spoon or your hands.I find it easier to mix the filling by hand. I put on a disposable rubber glove as I hate getting the mixture under my fingernails.The mixture will become "pasty" and well combined.
SIU MAI (CHINESE PORK DUMPLINGS) – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
Ratings 1Category Appetizer, Main Course, Side Dish, SnackCuisine ChineseTotal Time 50 mins
- Very finely mince 60g Raw Prawns and 10g Chinese Dried Mushroom. Add this to 360g Minced Pork in a small mixing bowl.
- Add 1.5 tsp Baking Powder, 2 tsp Fine Salt, 2 tsp Sugar, 2 tbsp Cornflour, 0.5 tsp White Pepper and 2 tbsp Vegetable Oil to the pork.
- Mix everything extremely thoroughly to combine. I use my hands to scrunch everything together. Leave the mix to sit in the fridge for at least 10 minutes.
SHUMAI RECIPE (SIU MAI-CHINESE STEAMED DUMPLING) - FOXY FOLKSY
From foxyfolksy.com
Ratings 3Calories 97 per servingCategory Appetizer, Side Dish, Snack
- Place dried shiitake mushrooms in a bowl. Pour enough hot water to cover and let it sit for 10 minutes. Drain then chop the mushrooms finely.
- Form a circle with your forefinger and thumb. Place a wonton wrapper over the circle and place about 1-2 tablespoon of filling over it and push down into the hole while your ring and little finger hold it at the bottom.
- Line a bamboo steamer (or stove steamer) with parchment paper with small holes. Place the siu mai inside and top the center of each with diced carrots. Cover steamer with lid.
SHUMAI RECIPE- HOW TO MAKE CANTONESE SHUMAI 烧卖 IN 3 SIMPLE ...
From tasteasianfood.com
Reviews 67Calories 201 per servingCategory Dessert
- Preparing the filling. Pork is the main ingredient for the filling. Adding some pork fat to the lean pork can make the filling more juicy and flavorful.
- Wrap the shumai. After mixing the filling, leave it in the refrigerator for an hour until it firms up. It is easier to wrap the Shumai with chilled filling.
- Steam the shumai. Place a piece of baking paper into the dim sum steamer. I use non-stick baking paper, so there is no worry that the shumai will stick onto the paper.
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. )
SIU MAI DUMPLING RECIPE WITH PORK AND SHRIMP
From thespruceeats.com
4.2/5 (42)Total Time 1 hr 10 minsCategory Appetizer, DinnerCalories 96 per serving
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