How To make Sui Mai Pork Dumplings
3 Black Mushrooms, dried
1/3 c Bamboo Shoots, canned
1/2 lb Pork Loin with Fatback
1 ts Sesame Oil
1 ts Rice Wine or Dry Sherry
1 tb Cornstarch
1 Egg White
1 ts Salt
1/2 ts Granulated Sugar
1/4 ts White Pepper, freshly
Ground 30 Won Ton Skins, defrosted
* The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings. From The Gazette, 91/09/11. Posted by James Lor. Reposted by Fred Peters.
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Siu Mai Dumplings Recipe
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Siu Mai (Shao Mai) is like a traditional steamed dumpling that has many variations. I have made a shrimp Siu Mai before. That is a Cantonese style. The glutinous Siu Mai we are making today is from Jiang Su province. The taste is unique and delicious. Let’s get started.
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THE ART OF DIM SUM - Siu Mai Dumpling Recipe [鲜虾烧麦] -
INGREDIENTS FOR THE FILLING (Make 25-30 Siu Mai)
- 1 cup (200 g) of glutenous rice (rinse and soak with water for 2 hours) (Amazon Link -
- 1.5 tbsp of sesame oil (Amazon Link -
- 1 cup minus 2 tbsp of the soaking liquid (about 210 g) to cook the rice
- 170 grams (6 oz) of ground pork
- 4 pieces (12 g) of dried mushroom (Amazon Link -
- 3 tbsp (28 g) of dried shrimp (Amazon Link -
- 2 piece (80 g / 2.8 oz) of Cantonese sausage (Can be replaced with cured ham or salami) (Amazon Link -
- 2 tbsp cooking oil
- 2 tbsp Soy sauce (Amazon Link -
- 1.5 tsp Dark soy sauce (Amazon Link -
- 1 tbsp Oyster sauce (Amazon Link -
- Black pepper to taste
- 1/3 cup of diced scallion
- 1/3 cup of diced carrot
INGREDIENTS FOR THE WRAPPER (Enough to make 32)
- 250 grams of flour (Amazon Link -
- 150 grams of hot water
- 1/2 tsp of salt
- Cornstarch to prevent sticking
CHICKEN SIU MAI RECIPE | HOW TO MAKE CHICKEN AND SHRIMP SIU MAI RECIPE | CHICKEN SIOMAI
CHICKEN SIU MAI RECIPE | HOW TO MAKE CHICKEN AND SHRIMP SIU MAI RECIPE | CHICKEN SIOMAI
Recipe:
Ingredients:
Ground Chicken Thigh-500 grams
Shrimps chopped-100gms
Carrots-50 grams
Spring onion-40 gms
Oyster sauce-2 tbsp
Sesame oil-1 tbsp
Sugar-2 tbsp
Salt-1 tbsp
White pepper-1 tsp
Toasted sesame seeds-1 tbsp
Baking Soda-1 tsp
Cornstarch-1/2 cup
Egg- 1 pc.
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Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Artist:
Homemade Siu Mai #shorts
So big, so juicy…
Wonder how @jonnathantan fit this homemade Jumbo Siu Mai in his mouth ????
Team homemade or frozen? Comment below!
Ingredients:
300g Prawns
1 tsp Salt
1 tbsp Cornstarch
300g Minced pork
1 tsp Light soy sauce
1/2 tsp Sesame oil
1/2 tsp Sugar
1/2 tsp White pepper
1 tsp Chicken powder
1 stalk Sping onion
5 Dried mushrooms (soaked)
Wanton skins
Carrot
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How to make Siu Mai at home | Chinese Steamed Dumpling with Chicken & Prawns
Chinese steamed dim sum dumpling | Siumai recipe made with juicy prawns and chicken fillings. You can make this easy and delicious Chinese Siu Mai at home with easy to follow instruction.
Full written recipe ▶️
Ingredients
- 200 gram Chicken mince About 7oz ( Chicken thigh mince or pork )
- 200 gram Prawns About 70z ( peeled, deveined, & minced)
- 3-4 Dried shiitake mushroom Pre-soak warm water ( 15-20 mins ) cut small dices.
- 3-4 Spring onions Finely chopped
- 20-25 Wonton paper Or Siu Mai pastry, Defrosted in fridge ( details in note )
- ¼ Carrot Cut fine dices for garnish ( details in note )
Seasonings
- 1 tbsp Light soy sauce
- 1 tbsp Shao Xing Wine Or Japanese mirin
- 1 tsp Sesame oil
- 1 tsp Salt
- 2 tsp Sugar Optional
- 1 tsp Garlic
- 1 tbsp Corn starch
- ¼ tsp White pepper
Siu Mai Sauce
- 1 tbsp Light soy sauce
- 1 tbsp Chinkiang vinegar Chinese black rice vinegar or rice vinegar
- 1 tsp Sugar
- 1 tsp Chilli oil Optional
Instruction
Mix ground chicken, minced prawns, shiitake mushrooms, spring onions, and garlic in a mixing bowl.
Season with salt, light soy, Shao Xing cooking wine, white pepper, sugar, corn starch, and sesame oil and combine well until thick sticky paste.
Place one scoop of filling in the middle of wonton wrapper and form a cylinder.
Garnish with carrots and steam them in a bamboo steamer.
Delicious on its own or serve it with dipping sauce.
#siumai #siu mai #chinesedumpling
Siumai | How to make Dim Sum style Siu Mai | Chinese Siumai with Shrimp and Pork
Siumai | How to make Dim Sum style Siu Mai | Chinese Siumai with Shrimp and Pork.
Thanks for watching ! see you next video !
Ingredient:
1. Chopped pork 200g.
2. Shrimp 100g.
3. Black pepper 2tsp.
4. Chicken egg (1).
5. Chopped carrot 4tbsp.
6. Chopped garlic 1tbsp.
7. Corn starch 1tbsp.
8. Fish sauce 1tbsp.
9. Green onion 2tbsp.
10. Oyster sauce 1tbsp.
11. Sesame oil 1tbsp.
12. Sugar 1tsp.
13. Wonton wrapper.
Thanks for watching, Have a nice Days !
#siumai#dimsum#chinesesiumai#
Shumai | Shrimp & Pork Dumplings Recipe | Kanom Jeeb ขนมจีบ - Hot Thai Kitchen!
This is a dim sum favourite for many of us! Originally a Chinese dish, these yummy little dumplings have become a solid part of the Thai food culture for a long time, and when we make them, we add our own Thai flare to them (yes, there are chilies involved!). A lot easier to make than you might think, and they can also be made in advance, refrigerate or freeze, and then steamed whenever you're ready to serve!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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