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
Making Shu Mei with Katie and Hello Kitty
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Chef Katie Chin (author of 'Everyday Chinese Cooking', food blogger, and featured host on 'The Food Network', 'The Today Show, Iron Chef America'), shares one of her favorite recipes with the help of her special friend. Hello Kitty!
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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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Easiest Steamed Buns Recipe
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Sugar Steamed Bun Recipe (糖包) is one of the easiest steam bun recipes but super delicious. Whenever my mom made this, my sisters and I just couldn’t wait. We wanted to eat them as soon as it came out of the steamer. But they were so hot that we had to juggle them in between our hands. LOL!
INGREDIENTS FOR THE FILLING
4 tsp of toasted sesame seeds (Amazon Link -
70 grams of roasted peanuts
140 grams of white sugar (Amazon Link -
4 tsp of all-purpose flour
INGREDIENTS FOR THE WRAPPER (makes 10 steamed buns)
350 grams of all-purpose flour
180 grams of water
3/4 tsp of instant yeast (Amazon Link -
1 tbsp of sugar (Amazon Link -
2 tsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Dissolve 1 tbsp of sugar and 3/4 tsp of instant yeast into 180 grams of water.
Slowly pour the mixture into 350 grams of all-purpose flour and stir at the same time.
Use your hands to gather all the flour together until a rough dough forms. Add 2 tsp of vegetable oil and knead it into the dough until smooth. This is important, the oil prevents the starch from retrograde, so the steamed bun will be soft and fluffy even if you let it sit for a while until it gets cold.
Cover it and let it proof for 1.5 hours or until doubled in size. While waiting, we can make the filling.
Blend the roasted sesame seeds and the roasted peanuts coarsely then combine with 140 grams of white sugar and 4 tsp of all-purpose flour. The sugar will melt after steaming. The flour is going to prevent it from leaking out. Mix well and your filling is done.
Punch to deflate the dough. Then knead it for 6 minutes or until the dough is smooth again.
Divide the dough into 10 even pieces. Each one should be 50-55 grams. Cover with plastic wrap and let them rest for about 10 minutes. This relaxes the gluten and makes the dough easier to roll out later.
Take one ball and dust it with some flour to prevent stickiness. Use a rolling pin to roll it flat. Once you get it into 4 inches in diameter, lift the sheet and roll the edge to make it thinner. That way, you can have a wrapper with a thicker middle and a thinner edge. The size of the wrapper should be about 5 inches in diameter.
Curve the wrapper into a bowl on your hand. Put 2 tbsps. of the sugar nut filling. Fold pleats to close the bun. Repeat to finish all the buns.
Place the bun in the steamer with some space between each other. Use parchment paper to prevent stickiness. Cover the lid and let them proof for 30 minutes.
Fill the pot with some room-temperature water. Turn the heat to high and place the steamer on the top. When you see steam coming out. Switch the heat to medium-low and start counting the time. Let it steam for 10 more minutes.
Turn off the heat but do not open it immediately; let it sit there for at least 5 minutes, or else the skin will shrink when the cold air hits the hot buns and you will lose the fluffiness.
Shumai and Wonton Soup - Wonton Dumplings Part II
This is Part II of making Wonton Dumplings. I'm using the same fillings and dipping sauce as Potstickers. These wonton dumplings are made from the same ingredients but they are cooked in different ways. I am making a lot so I'm using a mini-muffin tin to help mold the dumplings to help save time.
See the linked video below for making the fillings and the dipping sauce.
Ingredients for Wonton Soup:
1 batch of the pork-shrimp fillings
12-16 Wonton Wraps
Some cornstarch slurry for brushing
5-6 cup water for boiling the dumplings
Some fried garlic oil for coating
5-6 cup chicken or pork soup broth
Some branched bean sprouts and spinach or any other veggies you desired.
Some chopped green onion
Method:
Wonton Dumplings for making Wonton Soup or serve with dipping sauce:
1. In a mini muffin tin, place a wonton wrap in the chamber adjust to fit the mold, and leave the edges up. I do it in every other chamber to have enough between them.
2. Drop 1 tbsp of the fillings into each mold, then brush the edges of the wrap with cornstarch slurry. Gather the edges together and pinch to seal. Do this in every dumpling you make. Set aside on a dish with a cover on it. Store the dumplings in the fridge.
3. In a large pot over medium-high heat, bring water to a boil just enough to cook the dumpling in batches.
4. Drop several dumplings into the boiling water. Do not overcrowd the pot. Cook for about 2-3 minutes or until the dumpling float to the top.
5. Place the cooked dumplings in a bowl and coat them with fried garlic oil. Repeat the process for the rest of the dumplings.
6. Add the dumplings into a bowl of premade soup broth and vegetables or just serve as is with the dipping sauce.
Ingredients for Shumai: (Open Face Dumplings)
1 batch of the pork-shrimp fillings
12-16 Wonton Wraps
Some cornstarch slurry for brushing
Some fried garlic oil for coating
Method:
1. Prepare the wonton wraps in the mini muffin tin the same way as making the above dumplings.
2. Brush the wonton wraps with cornstarch slurry. Then drop 1 tbsp of the filling into each wrap in each chamber.
3. Use scissors to cut the excess wrap around the fillings. Do the same for every dumpling.
4. Place each dumpling in the palm of your hand and squeeze a little so that the wrap sticks to the fillings. Place the Shumai in a dish with a cover in the fridge until ready to cook.
5. Prepare a steamer over medium heat, arrange the Shumai about 1 apart in the steamer basket. Steam for 20 minutes or until cooked through.
6. Serve with the dipping sauce.
Taiwanese Steamed Pork Buns (Gua Bao Recipe)
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Taiwanese Gua Bao is also known as steamed pork bun hamburgers. I grew up eating steamed buns, and this is insanely delicious. An authentic Taiwanese Gua Bao consists of a few components: The tender braised pork belly and the fluffy steamed bun are the foundation. Based on that, we will serve it with pickles and peanut powder to elevate the flavor.
INGREDIENTS:
For the pork belly
900g (2 lb) of skin-on pork belly, sliced into 2/3 inch thick slaps
1/3 cup of roughly chopped shallot
3 tbsp of roughly diced garlic
1 tbsp of minced ginger
1 star anise (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
1/2 tsp of white pepper (Amazon Link -
1 small stick of cinnamon (Amazon Link -
2 pieces of bay leave (Amazon Link -
2.5 tbsp of sugar (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1/4 cup of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
600g (2.5 cups) of water
For the mustard green
2-3 tbsp of pork belly fat from the braising liquid
226g (8 oz) of pickled mustard green, diced
For the peanut powder
1/3 cup of roasted peanut
3 tbsp of sugar
For the steamed lotus bun (makes 12 buns)
400g (2.5 cups) of all-purpose flour
25g (2 tbsp ) of sugar
210g (3/4 cups + 2 tbsp) of lukewarm water
6g (2 tsp) of yeast
Others for garnish
Diced cilantro
Diced chili
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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