How to Shape Chinese Dumplings: Wontons and Shu Mai
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At their best, Chinese dumplings are soft, savory pillows filled with tender meat and vegetables, spiked with hints of garlic, ginger, and soy. At their worst, the dumplings resemble dense meatballs wrapped in an undercooked, doughy blanket. In order to recreate the best version of this restaurant dish in the test kitchen, we found a few simple tips that will ensure mouthwatering potstickers whenever the craving strikes.
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Shrimp and Pork Shumai Recipe (Juicy Chinese Steamed Dumplings | Siu Mai) | Cooking with Dog
We are making shrimp and pork shumai. The shrimp is chewy and the meat is juicy! You should try this method for making the shrimp plump and chewy.
How to Make Shumai
(serves 3) Cook Time: 30 minutes
* Time for thawing shrimp is not included in cook time.
100 g Ground Pork
100 g Shrimp, peeled and thawed
1/3 tsp Salt
1 tsp Sugar
10 g Ginger Root, chopped
1 tbsp Sake
1/2 tbsp Oyster Sauce
1/2 tbsp Sesame Oil
Pepper
150 g Onions, chopped
30 g Potato Starch
18 pieces Shumai Wrappers, packaged
[To thaw shrimp]
500 ml Lukewarm Water
1-1.5 tsp Salt
1-1.5 tsp Baking Soda, food-grade
Sake
[Combined Sauce]
Black Vinegar, or regular vinegar
Soy Sauce
Karashi Mustard
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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.
Mystery Recipe Challenge - Siu Mai Dumplings! | Saturday Specials
In today's Saturday Special, we challenge Jeremy to cook some pork and prawn siu mai dumplings from the leftover ingredients at the school!
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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: