WRAPPERS:
2/3 c All-purpose flour
2 tb -Hot water, plus:
2 ts -Hot water
FILLING A:
5 oz Regular or firm tofu
mashed 1 1/2 ts Tientsin preserved cabbage
:
minced (packed) 1 tb Presoaked & minced tree ears
1 tb Presoaded & minced lily buds
3 tb Black or shiitake mushrooms
(presoaked & minced) 1 1/2 ts Green onion, minced
1 ts Sesame oil
1 ts Vegetable oil
1/8 ts Salt
2 ts Soy sauce
:
FILLING B 3 tb Water chestnuts, minced
3 tb Black mushrooms, minced
:
(presoaked) 3 tb Bamboo shoots, minced
3 tb Carrot, minced
2 ts Green onion, minced
1/2 ts Gingerroot, minced
1 tb Soy sauce
1/4 ts Cornstarch
1 1/2 ts Sesame oil
DIPPING SAUCE:
Soy sauce Mushroom soaking liquid Sesame oil These little open-faced steamed dumplings, a popular item in dim sum teahouses, are a special treat, for you seldom see a vegetarian version. With their flowerlike appearance and savory filling, they are an attractive luncheon dish. You can use the ready-made wrappers, sold in refrigerated or frozen sections of some markets ("shu mai skins"). "Suey gow skins" or "gyoza wrappers" are too thick and will dry out during steaming. Wonton wrappers can be substituted, but trim off the pointed corners. Better yet, prepare your own wrappers according to the directions below. DIRECTIONS: =========== To prepare wrappers, combine flour and hot water. Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour. Place on a lightly floured board, and knead for 2 minutes or so.
With palms of your hands, roll it into a long, cylindrical shape, 7-1/2 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 15. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar all of these should be wielded under the palm of your hand :
roll each into a round wrapper, 3-1/2 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-1/2 inch wrapper.
Prepare Filling A or B by combining the ingredients. Place approximately 1 tablespoon filling on the center of each wrapper. Holding the wrapper on your left fingers, encircle it from below with your right thumb and index finger, gathering the wrapper up around the filling. Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top. The bundle should hold together securely or it will collapse during steaming. Pat the bottom with your left hand to make a flat base. If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure. Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way). Arrange the shao mai on it. With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first). They will stick to the cloth, but if you wash and reuse the same cloth each time, they will not stick as much. Serve while still hot, before the skin hardens -- as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions. Add a few drops of sesame oil. Advance preparation: These can be assembled in advance, frozen, and steamed just prior to serving. * Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by Karen Mintzias
How To make Open Face Steamed Dumplings (Shao Mai)'s Videos
Chinese Steamed Shumai Dumplings (New Girl) | Woo Can Cook
Hello hi everyone! Wesley here. Today we’re adding to our series on foods inspired by TV and film with some shumai, inspired by the dumpling scene from New Girl. I thought I’d use this as an opportunity to explore a dumpling that MANYYY folks have been requesting (basically since I started this series), which is a shumai. For those not familiar, shumai is classic dim sum dumpling most typically made of ground pork, shrimp, and veggies, then placed inside of a thin wonton wrapper and gently steamed in a bamboo basket. Its signature open face makes it one of the easiest dumplings to make since there are no intricate pleats or fold involved at all, and it’s basically just a ball of filling pressed into a wrapper.
I also thought this would be a great opportunity to explore the uses of MSG a bit more, which is my favorite part about this New Girl scene, cause that stuff is in literally all chinese food, even if a restaurant says they don’t cook with MSG, causeee they’re lying. Hope you try it.
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0:00 Hello Hi Everyone!
1:54 Mise En Place
6:56 On The Stove
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Siu Mai (Shumai) | Roti n Rice
Siu Mai (Shumai) are tasty open-faced dumplings filled with ground pork, shrimps, and other add-ins. They are one of the most popular dimsum offering that can be easily made at home. FULL RECIPE ►
INGREDIENTS ▼
8 oz (225g) ground pork
2 Chinese mushrooms, soak for 20 minutes and finely diced
4 water chestnuts, finely diced
6 medium shrimps, roughly chopped
1 tbsp Shao Hsing cooking wine
1 tbsp soy sauce
½ tsp salt
¼ ground pepper
1 tsp sesame oil
18 siu mai or wonton wrappers
¼ carrot, finely diced
INSTRUCTIONS ►
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Siu Mai (aka. Shumai) Recipe (燒賣) with Papa Fung
Some call it 'Shumai', some call it 'Siu Mai', some call it 'Shaomai', some call it 'Shao Mai'. No matter what you call it, it's one of the go-to dim sum staples. The humble open-faced pork and shrimp dumpling, a great beginner dumpling to learn.
Timestamps:
0:00 Intro
0:14 Part 1: Filling
1:07 Part 2: Assembly
1:56 Finale
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SIU MAI RECIPE
This recipe makes 90 siu mais
[ INGREDIENTS ]
3lb Pork Shoulder
Handful of Shiitake Mushrooms
3/4lb Shrimp
1 Package Wonton Wraps
3 1/2tsp Salt
7tsp Sugar
100ml Water
2tsp Sesame Oil
Sprinkle of White Pepper
1 Salted Egg (optional: for garnish)
Handful of Shredded Carrots (optional for garnish)
-
[ DIRECTIONS ]
FILLING
1. Prep Ingredients: Soak mushrooms overnight then dice it and set aside. Dice pork and set aside. Dice shrimp and set aside
2. Put shrimp into mixer and mix with a 1tsp of the salt until it is a sticky consistency. Set aside.
3. Place pork into the mixer, add the rest of the salt and mix until paste-like. Add in water a little at a time until pork absorbs all the liquid. Add sugar, white pepper, mushrooms and mix until combined. Then mix in shrimp and sesame oil until combined.
4. Mixture should be sticky and evenly combined.
ASSEMBLY
1. Cut corners off the wraps to give it a circular shape.
2. Put the filling into the middle, squish the filling into the wrap while rotating the wrap in your hands. As you rotate, spread the filing all the way to the edges.
3. Optional: Steam salted egg yolks for 10mins and crush it. Can sprinkle egg yolk on top of siu mai as garnish.
4. Steam siu mai for 8 mins.
5. Optional: Garnish shredded carrot ontop for a pop of colour.
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燒賣食譜
這食譜份量可以做九十隻。
[ 食材 ]
3lbs 梅頭豬肉
冬菰些少
3/4lbs 蝦
一包雲吞皮
咸蛋黃（ 自選項）
紅蘿蔔蓉（ 自選項）
3 1/2tsp 鹽
7tsp 糖
100ml 水
2tsp 麻油
白胡椒粉
-
[ 制作 ]
饀:
1. 冬菰浸軟切碎，豬肉切細粒略剁，蝦切粗粒
2. 將蝦放搞拌機內加一茶匙鹽搞拌至起膠取出放置一旁
3. 豬肉放機內加入餘下的鹽 ，搞至實，加些水搞至起膠加調味，再加上冬菰拌勻，最後加入蝦和麻油拌勻即成
组合:
1. 雲吞皮切去四邊角位
2. 將皮放手上用姆指圈起成杯狀填入饀料至滿
3. 可隨意加入已蒸熟的咸蛋黃蓉在面
4. 蒸八分鐘（水滾計）
5. 可隨意加紅蘿蔔蓉作裝飾
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Music/Sound Credits:
Picnic Day by Chiro
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
#Shumai #燒賣 #siumai #Shaomai #dimsum #engsub #papafung #papafungskitchen
Cantonese Shrimp Siu Mai (Learn to make the Most Popular Dim Sum)
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Shrimp Siu Mai is one of the must-order dim sum items whenever you go to a tea house restaurant. I will show you how to make it from scratch and give you some shortcuts if you don't want to put in so much labor.
INGREDIENTS (Makes 20 Siu Mai)
Make the Siu Mai Filling
14 ounces [400 grams] of peeled and deveined shrimp (Medium 41/50 per pound)
4.5 ounces [127 grams] of ground pork, 25% fat
3 pieces of shiitake mushroom, soaked and diced
1 whole egg
1/4 cup of diced scallions
1.5 tbsp of cornstarch
2.5 tsp of soy sauce (Amazon Link -
2.5 tsp of oyster sauce (Amazon Link -
1/2 tsp of sugar (Amazon Link -
1.5 tbsp of minced garlic
1.5 tsp of minced ginger
1/2 tsp of salt
2 tsp of sesame oil (Amazon Link -
Make the Siu Mai Wrapper
4.5 oz (127 g) of all-purpose flour (Amazon Link -
1/4 tsp of salt
2 oz (57g) of water
1/2 tsp of turmeric Powder (Amazon Link -
cornstarch as needed
Others
Minced carrot for garnish, optional
Make the Dipping Sauce
1 tbsp of julienned ginger
1.5 tbsp of Chinese black vinegar (Amazon Link -
2 tsp of soy sauce (Amazon Link -
INSTRUCTIONS
Make the Filling
Season the shrimp with 1/2 tsp of salt and some white pepper to taste.
Reserve half of the shrimp and keep them whole for presentation. Use a cleaver to smash the other half of the shrimp one by one, then roughly grind them into a paste. Shrimp is delicate, so this won't take too long. If you don't have a cleaver, please use a meat tenderizer.
Soak the dried shitake mushrooms in water 2 hours in advance. Squeeze to eliminate the water, then dice the mushrooms finely. If you can not find dried shiitake mushrooms, replace them with fresh mushrooms, diced carrots, or water chestnuts.
Combine the shrimp, pork, mushroom, egg, scallions, and cornstarch in a big mixing bowl. Although this is a shrimp siu mai, mixing it with some pork will balance the texture and the flavor.
Season the filling with soy sauce, oyster sauce, sugar, minced garlic, ginger, and sesame oil. Next, mix the filling within one direction until the paste becomes gluey and sticky, then chill it in the fridge while making the wrappers.
Make the Wrapper
Add the turmeric powder and salt to the water and stir well, then pour the mixture into the all-purpose flour slowly and mix at the same time until the water is well absorbed. A classic Cantonese siu mai wrapper has a yellow color, which comes from turmeric or food coloring. Some recipes use egg yolk, but then you will end up with extra egg white, so I recommend using turmeric.
Gather the flour and knead it for a few minutes until a rough dough forms.
Set the paster roller at the thickness setting, feed the dough through, and a rough sheet will come out. Fold the sheet and feed it through the roller again. Repeat this process 6-8 times or until the sheet becomes smooth.
Gradually lower the thickness and feed the sheet through until it becomes 1 mm thick.
Use a 3.5-inch round cookie cutter to cut the wrapper into circles. Then, recombine the scraps and feed them through the pasta roller to make more wrappers. If you don't have a paster roller, feel free to cut the store-bought wonton wrappers into circles and use them as a replacement.
Dust the wrappers with cornstarch to prevent sticking, and set them aside.
Wrap the Siu Mai and Steam
Put 1.5 tbsp of filling in the middle of the wrapper and pack it tight. Push up the edges, then use your forefinger and thumb to surround the siu mai and make it into a cylinder.
Place the siu mai in the steamer on top of parchment paper, then top it with a piece of whole shrimp and garnish it with minced carrots. Continue to wrap the rest. High-end dim sum restaurants usually will use delicate fish roes as garnish. Try it if you have access to purchase fish roes.
Bring a pot of water to a boil and steam the siu mai over high heat for 6 to 8 minutes.
Meanwhile, combine the julienned ginger, Chinese black vinegar, and soy sauce. This dipping sauce is non-spicy but is classic for all kinds of steamed dim sum.
Pork Siu Mai: Part I
Making the filling
Asian Kitchen: How to make Wonton Soup and Shao mai (Siu Mai) Dumplings-Chinese Dimsum
#asianfood #chinesefood #dumplings
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Cook with us! We are making Chinese Wonton dumplings (wonton soup) 混沌汤 and Chinese Shaomai Siumai （烧卖）for the family party! Try the recipe and comment below how it goes with yall! Let us know what other Chinese dishes you want to learn how to make :)
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