The Best Siu Mai Shrimp Dumplings 燒賣食譜: Dim Sum Recipe [CiCi Li, Food & Travel]
Let's learn how to make Siu Mai with chef Luo from Radiance Fine Asian Cuisine in New York City. Chef Luo is truly one of best Chinese chefs here in NY. Chef Luo has over 30 years of experience. He was 2011 Gold Winner in Cantonese Cuisine category at the world's most prestigious International Chinese Culinary Competition, held annually in Time Sq. Authenticity is one of the competition's major judging criteria.
Ingredients
6 ounces of peeled shrimps, minced
3 ounces of crab meats, minced
3 ounces of scallops , minced
24 of square wonton wrappers
¼ cup of celery, minced
¼ cup of bamboo shoots, minced
1 teaspoon of cornstarch
1 teaspoon of sesame oil
1 teaspoon of vegetable oil
1 teaspoon of soy sauce
1 teaspoon of salt
1 teaspoon of white pepper
1 teaspoon of sugar
1. Mix all the ingredients and seasonings in a bowl.
2. Put a wonton wrapper on your Palm. Touch the tip of your left index finger to the tip of your thumb to form a small empty circle. Put one wrapper over the circle and put 1 tablespoon filling in the center of the wrapper. Let the filled wrapper drop halfway through the circle, gently squeeze it closed with your fingers, and press down the filling. Put the dumpling upright on a plate or a steamer.
3. Steam in a steamer or over boiling water for about 6 minutes.
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???? My dad's delicious Siu Mai recipe (烧卖)!
Watch Daddy Lau teach us how to make siu mai! Also known as shu mai, this is a classic dim sum dish that's really easy to make at home!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:52 - Siu Mai’s Story!
01:30 - Prepare pork
03:24 - Why is pork red?
04:09 - Prepare shrimp
05:20 - Prepare mushrooms, carrots
06:51 - Create marinade
07:33 - Mix meat, marinate overnight
08:43 - Wrap siu mai dumplings
11:44 - Steam siu mai
12:44 - Meal time!
13:35 - Reliving my parents’ first year in America
14:31 - How do you choose the best siu mai wrappers?
16:20 - How to prevent wrappers from drying?
16:35 - How to prevent wrappers from getting soggy?
17:22 - How to batch cook and freeze siu mai?
19:10 - How to stuff the siu mai perfectly?
19:30 - Kat & Randy’s siu mai wrapping contest!
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People Cooking Things: How to Make Siu Mai, with Martin Yan
Martin Yan makes you want to get in the kitchen and “chop-chop-chop-chop-chop” and “push-push-push” your way to Chinese-cooking excellence. See the full recipe here:
How to make GIANT SHUMAI (Siu Mai) Chinese Pork & Shrimp Dumplings | RECIPE | MUKBANG
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Siu Mai / Shrimp and pork dumplings / Thai dumplings recipe
Thai appetizers in Thai is call Kanom Jeeb. A dim sum favorite among many of us, including Thai people, It's dumpling stuffed with pork and shrimp, also known as Pork Siu Mai Dumplings. Originally from Chinese. Nowaday ,dumpling has become a part of Thai cuisine a long time, When we make them, we add our own Thai flare and aromatic paste to them for more tasty.
#Thaidumplings #SiuMai #KanomJeeb
Ingredients
3-4 Tbs coriander root
3 cloves garlic
½ tsp white peppercorns
250 g shrimp
250 g ground pork
1 Tbsp soy sauce
½ tsp salt or as needed
2 tsp sugar
1 tsp sesame oil
1 Tbsp cornstarch
½ cup finely diced jicama
½ cup green onion, chopped
2 Tbs Diced carrots
Diced carrots for garnish
40 pc wonton wrappers
FRIED GARLIC ( ¼ cup)
8-10 cloves garlic, chopped
Vegetable oil, as needed
DIPPING SAUCE
1 Tbs Thai chilies, chopped to taste
2 Tbsp soy sauce
¼ cup black soy sauce or dark soy sauce
¼ tsp sugar syrup
⅓ cup vinegar
⅓ cup water or as needed
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I am a Thai chef instructor who's highly skilled in Royal Thai cooking, Thai authentic food and Thai carving fruit and vegetable .Thai cooking which is I am passionate about Cooking is all about my inspiration and motivation that drives me to develop my Thai cooking skills to my best. as I am original Thai Chef, I decided to make this channel to share everyone about Thai cooking because I would like to introduce my truly Thai cooking skills to everyone who's interested in Thai food and also bring historical of Thai taste to your own home.
I am now live in Montreal Canada, but I go home to Thailand every year to see my family, to stay in touch with my culture and to find more interesting things to share with you all.
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By Ramida Inthanoochit
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.