Chicken Shumai Dim Sum - Easy Dumpling Recipe
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 ►
FOLLOW ROTI N RICE ▼
Subscribe :
Visit Blog :
Facebook :
Twitter :
Instagram :
BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
???? RECIPE
INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
????RELATED VIDEO - Homemade Wonton Wrap -
Videography / Editing by Austin Schargorodski -
How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)
???? BUY A BAMBOO STEAMER -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link -
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link -
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link -
Black pepper to taste (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!
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.
Homebase (Recipes, Livestream Schedule, Music, and More):
Music: Woo Cooks Beats (lofi beats to cook to):
Instagram (random nonsense and Sammy cameos):
TikTok (short recipes):
Youtube Live (Streaming Live Tuesday/Thursday at 6:30PM PST):
Woo Can Cook Fried Rice Pop Up (Find us at the Alameda Point Antiques Faire this Sunday Sept 5th)!
RECIPE (written version):
0:00 Hello Hi Everyone!
1:54 Mise En Place
6:56 On The Stove
7:45 Let's Eat!
8:40 Thanks For Watching!
Cantonese Steamed Custard Bun Recipe (Gooey Style)
???? BROWSE KITCHENWARE AND INGREIDENTS -
???? PURCHASE THE CHINESE COOKING BEGINNER INGREDIENT PACKAGE -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
These steamed custard buns have a gooey filling, which means the filling is fluent and flavorful. The buns are soft and fluffy. It is so satisfying when you take a bite.
INGREDIENTS FOR THE FILLING (Makes 7 Fillings, each one is 30g）
120 grams of milk (Reserve 40 grams to adjust the texture)
5 grams of gelatin
2.5 tbsp (35 grams) of butter
1 fresh egg yolk
10 grams of cornstarch
55 grams of sugar
2 salted egg yolk (25 grams)
INGREDIENTS FOR THE WRAPPER (Makes seven wrappers, each one is 50g）
113 grams of water
227 grams of flour
1 tsp of yeast
1.5 tbsp of sugar
1 tsp of room temperature butter, unsalted
INSTRUCTIONS
Make the filling
Steam 2 salted egg yolks over medium heat for 15 minutes (start counting the time after the water has come to a boil). If you don't have salted egg yolks, please use two fresh chicken yolks + 1/3 tsp of salt. Here is an easy demo video to make homemade salted egg yolk -
Press the yolk with a heavy-duty cleaver and slide it against the cutting board until the yolks turn into a fine powder. If you don't have a cleaver, crush the yolk with a fork, a blender, or a food processor.
Let the yolk powder go through a sieve into a sauce pot, then add 80g of milk (reserve about 40 grams to adjust the texture later), gelatin powder, unsalted and melted butter, fresh egg yolk, cornstarch, and sugar. Mix well.
Stir the mixture over low heat for about 8 minutes or until the mixture thickens into a paste.
Turn off the heat, add the reserved milk, and stir until the mixture becomes fluent; chill it in the fridge for 1 hour.
Make the Wrapper
Thoroughly stir the yeast, sugar, and water, then let it sit for 5 minutes.
Pour the yeast water into the flour and mix until a rough dough forms. Then add 1 tsp of room temperature butter and continue to knead until the butter is well absorbed, and the dough is smooth.
Cover the dough and let it proof for 1-1.5 hours or until it is doubled in size.
Divide the Filling
During this time, keep an eye on the filling. If it is solidified, give it a nice stir until the filling becomes malleable again.
Portion the filling into seven even pieces, 30 grams each. Roll each one into a smooth ball. Once you finish all seven pieces, cover them and chill them in the fridge to keep them firm.
Divide the Dough and Wrap the Buns
Once the dough is doubled in size, punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until all the air bubbles are gone.
Divide the dough into 7 pieces, 50 grams each. Shape each one into a smooth ball. Cover them with a damp towel.
Start with the first ball that we shaped, dust it with some flour to prevent stickiness, and flatten it into a small round patty. Next, one hand uses a rolling pin to roll the edge of the dough back and forth. The other hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge. The diameter should be 5 inches.
Take the gooey custard filling from the fridge, put one in the middle of the wrapper, and press it down to compact tightly. Next, use your forefinger and thumb to squeeze it around and push the wrapper up. When you get to the end, lightly wet the edge with water, then pinch to close the bun.
Place the bun, rough side down, on a piece of parchment paper and continue to wrap the rest.
Place the buns on a steamer rack, leave some space between each other; cover them, and let them proof for 20 minutes.
Fill the steamer pot with water and turn the heat to high. Steam the buns for 8-10 minutes (start counting the time after the water comes to a boil).
Turn off the heat but wait 10 minutes to open the lid. If you open the lid too early, the buns will shrink when contacting the cold air, and you will lose the fluffiness.