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.
How To make Sui Mai Pork Dumplings's Videos
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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Music:
Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Siu Mai Dim Sum (Chinese Pork and Prawn Dumplings) | THE DUMPLING SISTERS
A staple of Chinese yum cha and our little brother's favourite :)
Find the recipe here:
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.
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Master Chef Ramida
By Ramida Inthanoochit
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.
Let's stay in touch!
More info about Radiance!
Address: 208 E 50th St, New York, NY 10022
Phone: (212) 888-8060
facebook.com/RadianceCuisine
How to make Dim Sum Style Siu Mai from Scratch 港式点心烧卖 Restaurant Inspired Recipe
Wanna make Dim Sum at home? Yes it’s really easy to make Siew Mai at home. As you can see from the video, Roland added quite a big proportion of prawn paste to the pork which makes the siew mai more chewy. If you prefer your siew mai to be meatier, then reduce the proportion of prawn paste please.
Scroll down to see the list of ingredients used to make these yummy Siu Mai or go to for easy reference.
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Ingredients
Makes about 18 pieces
300g of minced pork
300g of prawns - minced into paste form (can reduce to 150g for a meatier version of siew mai)
30g of scallops - chopped into small pieces (optional)
4 teaspoons of corn flour
1 tablespoon of young ginger juice (grate ginger first then squeeze out juice)
2 tablespoons of light soy sauce
1/2 tablespoon of concentrated chicken stock or granulated chicken stock
1 teaspoon of salt
1 teaspoon of sugar
Some wanton or sui kow skin - about 18-25 pieces depending how big you want your Siu Mai to be.
Some carrots - chopped into small pieces (as topping on siew mai)
How To Make 8 Types Of Dim Sum | Handcrafted | Bon Appétit
Chris Cheung, chef and owner of East Wind Snack Shop in Brooklyn, demonstrates how to make 8 types of dim sum including the holy trinity every chef is judged by: their siu mai, har gow, and roast pork bun.
Check out Chef Cheung's new book Damn Good Chinese Food
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0:00 Introduction
0:32 Har Gow Filling
1:24 Wrapping Har Gow
2:52 Siu Mai Filling
4:50 Wrapping Siu Mai
5:45 Roast Pork Bun Filling
6:44 Wrapping Roast Pork Bun
8:06 Spring Roll Filling
10:17 Wrapping Spring Roll
11:06 Potsticker Filling
12:01 Wrapping Potsticker
13:20 Frying Spring Roll
13:55 Steaming Roast Pork Bun
14:19 Steaming Har Gow
14:30 Steaming Siu Mai
14:43 Pan Fry Potsticker
15:36 Prep Chicken Feet
16:26 Sauté Chicken Feet
17:30 Prep Clams in Black Bean Sauce
18:00 Sauté Clams in Black Bean Sauce
19:01 Dan Tat Dough
19:51 Dan Tat Custard
20:33 Bake Dan Tat
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