Cantonese Shrimp Siu Mai (Learn to make the Most Popular Dim Sum)
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- เผยแพร่เมื่อ 24 ม.ค. 2023
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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 - geni.us/light-soy-sauce)
2.5 tsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)
1/2 tsp of sugar (Amazon Link - geni.us/granulated-sugar)
1.5 tbsp of minced garlic
1.5 tsp of minced ginger
1/2 tsp of salt
2 tsp of sesame oil (Amazon Link - geni.us/roasted-sesame-oil)
Make the Siu Mai Wrapper
4.5 oz (127 g) of all-purpose flour (Amazon Link - geni.us/all-purpose-flour-)
1/4 tsp of salt
2 oz (57g) of water
1/2 tsp of turmeric Powder (Amazon Link - geni.us/turmeric-powder)
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 - geni.us/chinese-black-vinegar)
2 tsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)
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. - แนวปฏิบัติและการใช้ชีวิต
You’re such a good & patient teacher! Your videos are relaxing & I thank you for not having any goofy or distracting music - so annoying & unnecessary.
My favorite part of Asian cooking is nothing goes to waste and you’ve found fantastic ways to use everything. This means even though your ancestors had very little sometimes they still worked together to take care of everyone. Vs everyone else’s.
Siu mai was my mother‘s fav dim sum. Thanks for a great tutorial as always!
Thank you, Mandy, for sharing this Sui Mai recipe. You are right. It's a dish must-have on the table when we go out for Dim Sums. Happy Chinese New Year 🥂🥂🥂
Oh my word I’m so hungry for these now. You are just a wonderful sweet lady. Thank you 🙏🏼
I’m always happy to see a new Video out from you, Mandy! I made these, in the past, from your first Video, but am looking forward to making some, with this updated Recipe… Especially, the Wrappers! I have a KitchenAid Stand Mixer, with the Pasta Making Attachments, too. In fact, I made some of your delicious Chinese Noodles, yesterday, with it. I thought the Pasta Roller would work great for making fresh Wrappers, Wontons and Eggrolls…
Thank you for your awesome Videos and Recipes!
I love this recipe... you make things simple.
So detailed. Thank you for the recipe
My all time favorite!!!thank you!!
Another learnings and knowledge from your kitchen Mandy... Thank you so much
My absolute favorite, thanks! SO good...
This looks amazing can't wait to try it. Cheers.
Love your recipes. Thank you for sharing 😊
You’re an amazing chef. I love your channel.
You are one of the best and most intelligent chef I know.
I like that you add a bit of history to the dishes. And don’t forget to call the dish by its original name in its native language
Hello Mandy. Great presentation !! 👍👍👍👍👍👍
Very well made & it looks good 👍🏻
I never knew they make dumpling wrappers! Mmmmm. I always buy the wonton wrappers. I even use them for ravioli when I’m too lazy to make pasta dough. They work so well. After boiling they are so delicate and see through and delish. My Italian friends and family ask what kind of dough I made and they’re so surprised when I tell them it’s wonton wrappers. Now they’re going to use them too. That sauce looked so good. I love Chinese dipping sauces.
Thank you very much.... you have made Chinese culinary easier and you're gorgeous 🤩
Unbelievably wonderful you are a star in my eyes 😋
Easy to understand and looks so delish! Thank you, Mandy
Excellent! ❤️
😊 这个食谱真的很好，我非常喜欢 😊
Thank you for sharing this recipe, i love dim sum, especially if it is dumpling related. i made your chicken lo mein recipe the other week and it was so easy to make and tasty.
❤ Thank you so much for this video. I love Siu Mai and now I know how to make it. Looks amazing! 🎉
Love your content 🙏
Good recipe of a dim sum classic. Great technique and presentation.
I learnt from my family chef…hit the fillings in bowl several times to give more firm elasticity indeed it turned out to be nice 🥰your recipe is amazingly simple and easy to follow thank you👍🥰👍
THANKS
Hi Mindy, I’m planning to make Siu Mai for upcoming Chinese New Year. Your recipe is fantastic and cannot wait to make it. Bless you 🙏 and thank you for sharing
Love this! Thank you
Thank you 😊❤
Beautiful!!
I love Siu Mai!
I made this i love it. My son like it a little.
You learn to like it when its not a lot of it in the plate😊.
Once again a great dish! I still have frozen prawns left over from the holidays. They will find a worthy preparation there.👍
Hi Mandy. I must confess, I love Siu Mai and so does my granddaughters, we're Siu Mai Monsters. Thank you for your Updated Recipe, but the older one is perfectly fine too.💜
That’s so delicious😋👍
Thank you very much for sharing us how to cook your beautiful recipes😍
God bless you always🙏👍🥰
Your new apartment/home is lovely and stylish!
Mindy i love your videos and add your recipes to my catalogue
Thank you for your easy to follow and terrific recipes
Yours are the only Chinese chefs I follow
Thanks ago
Happy New year!
jack
Thanks for sharing your video,I'ved learned a lot from your recipes
Love your videos!
I love this woman 😘💕
These look amazing! I'm going to try to make them one day, when I feel ambitious, and have all of the ingredients! Thanks!
Very much appreciated the efforts u sharing us ur nice recipes, i love it 😀 and this one , siu mai looks tasty and presentable in any occasion
I recently purchased your knife set... they are beautiful and the most importantly they ate well made and sharp. I want to get a set for my parents also
My goodness that looks good.
Your just a delight 😊
I like your new hair style! So beautiful!
You are the best ❤😍
Hi Mandy ☺️...love your recipes 😘🇧🇷
I was told dim sum to mean to TOUCH the HEART. Or “a small touch the heart”❤️
Nice upgrade! I'm making this today along with your Lu Rou fan main dish. H-mart sells 'Hongkong style dumpling wrappers', which are round, yellow, and I think good for this. H-mart also has roe - several colors. I got orange, but wondered about trying red or green sometime. Used a meat grinder mixer attachment to make my own ground pork from skinless pork belly. It looks perfect.
I've been quite ill for two weeks now, with absolutely no appetite at all. What I wouldn't give to have the energy to make this recipe which I wouldn't hesitate to indulge in immediately! It sounds and looks absolutely perfect! Can't wait to try as soon as I'm recovered. Thank you Mandy for the inspiration!🇦🇺💖🕊
Hope you feel better, soon!
@@Nova7o9 You're so kind, thank you. I'm hoping this will be my last day in bed and then attempt to get my strength back. It's amazing the incentive food can be!💖
Get well soon friend.
@@dawnrobbins5877 Thanks alot for caring. I have made it out of bed - finally! Hoping it will be a quick recovery.💖
Amazing the shrimps siu mai that you make! Like a lot how you did it! Excellent work! See you 🦇
I have to get those knives set. Just got your red chopsticks beautiful chopsticks awesome box also
love the traditional dress that you wear!
i definitely will look into your knife set because I’m cooking things that would benefit from a good cleaver. That way I can make your yummy siu mai!
Wow nice sis
I bought the knife set. Nice to see the cleaver at work. Totally love the knives.
Yummy 🦐
I still need to get your wok and I want your knife set too!
I have the wok, and now I definitely want the cleaver, let's mash some prawns!!
Always thought dim sum to be complicated labor of love. This looks approachable. One question. Can you send a link to your round cutting board? Many thanks!
Hi Mandy. I’ve been watching your show for a long time and have tried your recipes. I’d like to get to know you better if it’s possible to share recipes. Keep up the good work!
I can't eat pork so I used duck fat. It's so good, thank you so much for the recipe!
I made it halal version by switching pork to minced chicken it was delicious recipe tq❤
😋 😋
I don't like recipes that ask for just egg white or just egg yolk as I'm always left with the other half of the egg wasted! So I really appreciate you using the water and turmeric alternative.
I love the alternative, but whites and yolks also freeze really well in a container, and then you can thaw them out for whatever you may need in the future. I like to save up whites and then make an angel food cake or pavlova
@@davidmelgar1197 can you? Thank you, I was somehow today years old when I found out you can freeze egg whites! 😂
@@davidjsaul no worries, and yeah! I usually used a rectangular lidded container to prevent freezer burn and so pouring them out isn't messy
Extra yolks: carbonara (you can freeze the cheese and pork for a meal that doesn't require any fresh ingredients) or mayonnaise
Extra whites: velveting for a stir fry or meringue, or sometimes I use them to bulk up an omelet or scrambled egg
You were Professionally trained by your Parents! Well trained for a great Chef!
This is the perfect weekend for Dim Sum, Thank you Chef, I already know it will be a hit at the Firehouse Big up from The Bronx Zoo #FDNY
88 & 38 ?
This makes me wish I still lived in seattle. I miss going to Din Tai Fung
I live in Lynnwood. Thanks for your comment. I'm going there! I'll eat for both of us😋
@@pohakukuamoo7325 Damn you! Shakes fists in envious impotent rage! ;-P
I just made gyoza the other day. I wonder if you could replace the wrapper with gyoza wrappers since they're usually thinner than jioazi wrappers.
HAVE YOU EVER PLAYED RUGBY?
OH, I'm hoping I will be winning that gorgeous cleaver, Mandy! 😉 I find it so hard to imagine the pork in this dish can cook through in 6-8 minutes but I trust you with my stomach!! =]
Arthritis would be limiting n g but you are a trooper@@
Hi Mandy!! Thank you for this incredible recipe!!! Can pork shoulder butt work?
You should have more stuff in your store like that bamboo steamer.
U r right, wonder why Mandy has very limited culinary tools for sale. She shall sell her dresses as well.
Please make a recipe using beef short ribs
Where you bought Your manshing please the Website.
Happy New Year everybody! I hope we all forge ahead with stately, fellow pursuits an greater sense of one big family this year. Meet people of various states and ethnicity. Share in culture, as simple as recipes and ways, though ever more important means such as the finer points of religious and cultural rites such as Lunar New Year.
In my life, I have taken one great step to further this including severance from bigots and mongers among my social and political life. In pursuit of a better way, a number of means by which we can attain happiness, prosperity, and wellness include even more in store that we should do, and thus accomplish.
Committing to the entire process eventually becomes us a great journey through life, a lifelong adventure. I hope we all of us succeed our challenges.
Woooooooooooooooooow❤️❤️❤️😘😘😘😘
Definitely going to try this! :D Didn't know it could be so easy to make at home.
Would these be okay to freeze for future meals?
I usually buy pre made siu mai from the dim sum restaurant and freeze them for whenever I have a siu mai craving, take them out and steam them for about 10 minutes. They keep well this way. But with this recipe, I'm guessing I no longer need to buy them as often. 😬
You can freeze. Make sure you freeze in a single layer so set up on a sheet tray to freeze in bulk in freezer. Make sure none of the units are touching each other . Then when half frozen, take out and bag them in ziplock bags . You don’t want the unfrozen skin to stick together.
When you are ready to steam, you take each out in single form and set in your steamer. From frozen state, it could take 10-12 mins to steam.
You start the timer after the water is at a rolling boil.
Enjoy !
@@berniecelee5062 thank you!
i'm currently making a carb free version of this --- no wrapper. balled up form. also, i'm baking in the oven, not steamed. given the parameters of a carb restricted diet, can you think of any other siu mai ideas or hacks? i made some incredible hot chili oil and want dim sum treats. unfortunately, its almost impossible w/o rice, wheat, etc...mandy you are great!!! many thanks!!!
And here I thought har gow was the most popular dim sum dish. But thank you for the recipe, I'll have to give it a shot
U r right.
😍😋
"OMG she's so dainty and cute!" *Whacks shrimp with cleaver* o.o
❤❤❤❤
Love you recipes. Can you used a little beef instead of pork?
I was thinking scallops and some olive oil as a fat.
@@truth4004 poultry might be better.
😎
Dim sum literally means touch the heart actually but nonetheless it’s looking yummy!
Is there any substitute for the pork belly?
you can use lean ground pork if you want
A good question for you Mandy real quick is for those of us who have electric steamers like ninja foodies would using them to do the steaming for some of your recipes ruin the outcome or not at all . I understand if you don't have any knowledge in this category. But if you do I would Is appreciate some insight from you
😋🙂
This looks delicious. My problem is I am very allergic to shrimp. Can this b made with ground chicken or pork?
Yes
Hi,
I got those containers from a manufactor as simple so I don't have any links to share. I was going to sell them in my store but they weren't good quality. They can only be used in fridge and room temperature. If you freeze or microwave them, they will crack. Therefore, I do not recommend buying them.
However, you can look up on amazon, I am sure they have lots of different styles of containers.
@@SoupedUpRecipes oh you are in the wrong section😉
The filling is simply a flavorful sausage. Use dark meat from legs or thighs along with the pork to keep it moist.
Just found this channel. Been watching so many debates videos of feminist and none of them can cook. Many women outthere say there are valuable but I can say this woman is a high value woman
You're missing the r from turmeric :)
That was a HUGE half teaspoon!
Mande you are so lovely 😍 👌 👍
Nice video Mandy.
It’s weird but I’m not getting your video feeds showing up when it’s literally only been an hour since your video got uploaded.