The yellow color of the authentic Dough for Chinese siu mai and wonton is from the addtive of Sodium carbonate instead of the food color. It will enhance the gluten bond with the starch, so even roll it into a very thin wrapper, it won't break when stearm or boil it. The ratio of flour and sodium cabonate is 500g: 2g.
Hey Brian! As a chinese I approve your siew mai! Fun fact, some wrapper do have eggs and also a touch of lye water for the taste and texture (jian shui wrapper) and is also used in many things in dim sum such as dumplings. Sesame oil and white pepper is also used for seasoning together with spring onion to cut off the greasy and meaty mouth feel. And lastly, some restaurants use shrimp roe for the pretty top. For vegan subs you may also use carrots. To prevent the bottom from sticking to anything, you may also add a slice of carrot at the bottom (with a touch of flour to stick it). Hopefully this info would be of use :)
My only cretique is that you should've used white pepper. When a Chinese recipe calls for pepper, 99 out 100 times it meant white pepper. Black pepper is used in Chinese cooking, but very rarely.
awesome! I've been watching cooking media for the better part of 20 years and this is the first time I've ever heard of your brilliant but simple way of measuring out sticky messes by taring the scales and measuring in reverse using negative grams. Sounds so simple and obvious, but I can't believe I've never thought of this before. Its brilliant!
Hey Bri! I’m making this dumplings this week for sure and I was really hoping for a chili crisp recipe from you! I’m sure I’m not the only one wanting a chili crisp video! 🌶️
"More expensive, dumplings weren't better, and the process wasn't easier." Oh goodness, I can think of so many applications of that triad of failures on other single-use kitchen gadgets! And these look delicious and uncomplicated -- on my menu for this weekend!
taring your scale and negatively measuring out ingredients is a game changer.. yes i feel dumb not thinking of something so obvious.. but sheesh it beats trying to measure out sticky ingredients one by one on a scale. GOOD. LOOKS. BRIAN.
Been with you for a while Bri, so impressed with your development. The pacing of these videos is perfect and your blend of practicality and technique is perfect for me. And these look tasty AF, gonna make them pronto.
No one in Asia uses a bamboo steamer. Those are almost certainly for show. We just steam the way you did it. In fact, when I was younger, steaming racks that hold food weren’t very common in Asia. So my parents would just roll up foil into a donut shape, put that into a wok, fill with water then put a metal plate over and steam that.
Was taught a neat little way to test the seasoning/taste of the filling. Take a small amount and microwave until cooked and have a taste, then adjust accordingly if needed. 1Million - Congrats 👏
I would love a princess cake recipe! They’re so good id love to know how to make them and your recipes are always the best. Also these dumplings look incredible I’ll make them this week
Thanks for making this look so easy and fast. I've always been interested in attempting a recipe but chicken out. I'm really looking forward to this recipe!
Hey Bri :) I taught myself how to make pork gyoza for my fiancé and have been looking to learn his second favorite, shrimp shumai! Can't wait to give this recipe a try instead of conducting my own tests since I don't eat shrimp. Thanks for the video!
Oh my goodness! 🥳🥳 A trilogy of meats in this thiiiinnnggg! Love all of them, this recipe & your good works! Congrats on the 1M 🎉 You’re such a great guy! Good to see Lorn too! 😎
Holy crap. I was wondering how a caucasion chef would be making such a common Chinese dish in Dim Sum. You literally made everything from sccratch!! All incredients are bang on as well!!!
Haha, making the wrappers from scratch is really next-level. I am an American living in Malaysia so the wrappers are EASY and cheap to find here already -- I make these dumplings from time to time, but I would never make my own siew mai wrappers. LOL. Your filling recipe looks BOMB though. Some Cantonese recipes advocate soaking the pork in water first to denature the proteins and thus allow the meat to absorb more of the other flavors and come together in a more cohesive mixture. I tried it and it made a difference. Another great video... thanks for this one! (Also, the usual sauces served with siew mai, at least here, are a sweet hoisin sauce and a chili sauce. The vinegar and soy blend is typically used with xiao long bao dumplings, but I think it would work nicely with siew mai, too, so now I'm curious to try it.)
Well done, Brian! As a Hongkonger, I would say this is pretty authentic and they are beautiful Siu Mais.👍 Uncle Roger may say you need some MSG though.😄
I’m definitely doing those dumplings during the weekend!🎉 without food coloring it’s egg free and will be perfect for our son! Hell yeah! Ps. Congrats on reaching 1M milestone - well deserved, your content is sick! ❤
Congratulations Brian! Your recipes are amazing. Your videis are informative and fun. I love your format and the signature dance you do at the end. Well done. I know that you used to work at a bakery. I would like to see more of that expertise please 😊
All shumai wrappers here in Japan are white/cream colored. We don’t have to make the dough here. But I will try this filling… The dipping sauce could have some chili oil in the soy sauce black vinegar.
This recipe was great! I didn't use the yellow dye but it didn't matter anyway. Though I do think my personal favorite dumplings are the Filipino ones. The ones here are called Siomai sa Tisa and the chili garlic they go along with are amazing. I'd love to see that one if you decide to go about it
Brian, I've been using a perforated pizza pan + medium saucepan or even a cast iron skillet for extra room to steam my buns. Your recipes are the bomb... especially the ones with gluten 🤣🤣 (your pizza recipes changed the way I do things) cheers
@@BrianLagerstrom Helen Rennie has an awesome one on her channel, but I'd love to see your take on it! Pelmeni can have a bunch of different fillings (beef, pork, chicken, cheese (tvorog), potato) and they're all amazing!
Just wanted to say, I recently found your channel and love it! My friend says you and I must share a brain because I’m an audio engineer in my small recording studio, venture out into 3-D digital art, and absolutely love cooking. I’m an average home chef at best, but hey my friends like what I cook so I guess that’s a win. Bread, making is something I do know a little bit about though, because growing up in a poor family we actually meet our own bread for years.
I'm so glad some popular food tubers are still doing... wait for it... food! So many are trying to transition into podcasts. Let's be honest here, unless you're Jacques Pépin or Anthony Bourdain (RIP), no one really wants to hear people talk about food.
Yo, he went the hard way. For the wrappers, just use wonton wrappers you find in the asian grocery stores. it's literally the same thing. if the shape don't match, get a cookie cutter. if its too thick, roll the entire stack a little to thin the wrappers. the only thing you need to do afterward is make the fillings, and that's just as easy since you can get ground pork and add the mushroom and seasoning afterwards. Shiumai is very basic folks, like super easy if you want to cut corners on certain steps
I moved to Reno from San Francisco three years ago and my kids asked me if there was anything I missed about The City. I hollered, "Dim sum!" Ima make these as soon as I can. And the pork belly was an inspired addition.
Suggest a good Sherry along/instead with mirin..I actually prefer using like, a great mid priced Sherry like Don Oloroso for Chinese stir fries..I think the Sherry gives a superior (better flavor for me) flavor to the usual “mystery” Chinese wine. Add Florence Lin’s “Complete Book Of Chinese Noodles, Dumplings and Breads” to your library if you don’t already have it!
Gee...Mind blown just a wee bit...I had been waiting to buy a bamboo steamer to make pork buns...And then I would have had to store it...Bamboo steamers are cute and all but your equiptment is the way to go...And had never occured to me...Thank you for being a good iconiclast...You have blown me into the land of common sense. 😐😐😐 I am grateful.😂😂😂
Hey thanks Bri! Me and my daughter have been researching dim sum oriented recipes for awhile, and yours popped up right on time! May I request a Har Gow recipe? Our fav!
Bri has chosen his hill to die on, and that's not peeling ginger. He's never used ginger on a video and not advicated for its unpeeledness. You gotta respect that
I guess it's Cantonese style...? I would believe the yellow color is either from alkaline water or egg rather than food dye. Personally speaking, I would say to reduce a little bit more ware in the wrapper, it looks a little bit damp than what I've seen. For the northern China, the filling is pure meat, especially inner Mongolian region, where it's originated. From my hometown (Shanghai) the filling is made with sticky rice, some port (70 fat 30 lean), bamboo shoots etc. The wrapper is much thinner, and the edge is like lotus leaf, so when it's visually pleasant. I mean, there just no universal style for it since it's been integrated into our food culture since Yuan dynasty (roughly 800 years). Feel free to try any filling that you like :)
I hecking LOVE me some dumplings. I'm not a big mushroom fan (the texture makes me gag), but I suppose I could chop them up finer so they aren't as noticeable. Also, congrats on one million subs, Bri!! You 100% deserve it. Been following since last year and have loved watching the channel grow. Keep up the awesome work my man!!
Thanks so much! I like the texture so I leave mine a little beefier in texture, but you could definitely chop them finer and I doubt you'd know they're in there. Just a nice backbone of earthiness.
Hey hi hello. If U want to have highly quality dough add 1 tbsp of butter and 1 egg to the hot water mix it and add this to the dough mix it and then prepare Ur dumplings... The dough will be stretchy and more tasty.
I think there is some kind of error with the test, because 120+170+2 =292 grams of dough, and then it is divided into 20 parts of 10 grams each. that is, 200 grams of dough should be for 20 servings. The dough with such hydration will most likely not be a dough, but will be more like porridge. Most likely an error in the amount of water. And the total weight of the filling is designed for 20 servings.
The yellow color of the authentic Dough for Chinese siu mai and wonton is from the addtive of Sodium carbonate instead of the food color. It will enhance the gluten bond with the starch, so even roll it into a very thin wrapper, it won't break when stearm or boil it. The ratio of flour and sodium cabonate is 500g: 2g.
Hey Brian! As a chinese I approve your siew mai! Fun fact, some wrapper do have eggs and also a touch of lye water for the taste and texture (jian shui wrapper) and is also used in many things in dim sum such as dumplings. Sesame oil and white pepper is also used for seasoning together with spring onion to cut off the greasy and meaty mouth feel. And lastly, some restaurants use shrimp roe for the pretty top. For vegan subs you may also use carrots. To prevent the bottom from sticking to anything, you may also add a slice of carrot at the bottom (with a touch of flour to stick it). Hopefully this info would be of use :)
Thanks for the intel! So glad its Chinese approved! Thanks for watching.
My only cretique is that you should've used white pepper. When a Chinese recipe calls for pepper, 99 out 100 times it meant white pepper. Black pepper is used in Chinese cooking, but very rarely.
Congrats on 1M subscribes, Bri! You def deserve it.🤘
Sure does.
THANKS VERY MUCH!!!
awesome! I've been watching cooking media for the better part of 20 years and this is the first time I've ever heard of your brilliant but simple way of measuring out sticky messes by taring the scales and measuring in reverse using negative grams. Sounds so simple and obvious, but I can't believe I've never thought of this before. Its brilliant!
Hey Bri! I’m making this dumplings this week for sure and I was really hoping for a chili crisp recipe from you! I’m sure I’m not the only one wanting a chili crisp video! 🌶️
This recipe functions really well as a chili crisp ☺️
th-cam.com/video/m7AwKharXeQ/w-d-xo.html
Try the one by chilli pepper madness, it is insanely good and so easy to make. I use it on everything
Look for chinese cooking demystified
The moment he mentioned chili crisp, I knew I’d neeeeed that
th-cam.com/video/9rIqGzG3x9s/w-d-xo.html
I loved Brian's "one half of one quarter." 😂
😄
1/8 is a lite quarter and 3/8 is a heavy quarter to the non fractional peeps. ✌😁
I’m betting a buttload of peoples heads exploded over that.
I couldn't concentrate on anything after that. All I can think is WHY WOULDN'T HE JUST SAN AN EIT you know what I'm just gonna leave now.
I was like..."hm, guess Brian has never been one to purchase certain _herbs_ that primarily are sold in 1/8ths" 😁
Very few people have a 1/8 teaspoon measure, it makes sense to put it that way
"More expensive, dumplings weren't better, and the process wasn't easier." Oh goodness, I can think of so many applications of that triad of failures on other single-use kitchen gadgets! And these look delicious and uncomplicated -- on my menu for this weekend!
taring your scale and negatively measuring out ingredients is a game changer.. yes i feel dumb not thinking of something so obvious.. but sheesh it beats trying to measure out sticky ingredients one by one on a scale. GOOD. LOOKS. BRIAN.
Love this, ive done homemade shumi before as well as different sushi rolls. Its always worth it and easy to freeze extra for later.
Congratulations on the million Brian! Been here since 150k and I knew you were the next big food TH-camr. Here's to the next million 🍻
Been with you for a while Bri, so impressed with your development. The pacing of these videos is perfect and your blend of practicality and technique is perfect for me. And these look tasty AF, gonna make them pronto.
Hey Jake, thanks a lot, man. I really appreciate that. Let me know how the dumplings turn out!
No one in Asia uses a bamboo steamer. Those are almost certainly for show. We just steam the way you did it. In fact, when I was younger, steaming racks that hold food weren’t very common in Asia. So my parents would just roll up foil into a donut shape, put that into a wok, fill with water then put a metal plate over and steam that.
Was taught a neat little way to test the seasoning/taste of the filling. Take a small amount and microwave until cooked and have a taste, then adjust accordingly if needed. 1Million - Congrats 👏
I would love a princess cake recipe! They’re so good id love to know how to make them and your recipes are always the best. Also these dumplings look incredible I’ll make them this week
Thanks for making this look so easy and fast. I've always been interested in attempting a recipe but chicken out. I'm really looking forward to this recipe!
THANKS BRIAN ! I have loved these for many years ! The dipping sauce really helps them be super yummy !
Hey Bri :) I taught myself how to make pork gyoza for my fiancé and have been looking to learn his second favorite, shrimp shumai! Can't wait to give this recipe a try instead of conducting my own tests since I don't eat shrimp. Thanks for the video!
Oh my goodness! 🥳🥳 A trilogy of meats in this thiiiinnnggg! Love all of them, this recipe & your good works! Congrats on the 1M 🎉 You’re such a great guy! Good to see Lorn too! 😎
congrats on 1 mil brian!!! yur recipes are on point, you and lauren deserve it fo sho
Holy crap. I was wondering how a caucasion chef would be making such a common Chinese dish in Dim Sum. You literally made everything from sccratch!! All incredients are bang on as well!!!
Haha, making the wrappers from scratch is really next-level. I am an American living in Malaysia so the wrappers are EASY and cheap to find here already -- I make these dumplings from time to time, but I would never make my own siew mai wrappers. LOL. Your filling recipe looks BOMB though. Some Cantonese recipes advocate soaking the pork in water first to denature the proteins and thus allow the meat to absorb more of the other flavors and come together in a more cohesive mixture. I tried it and it made a difference. Another great video... thanks for this one! (Also, the usual sauces served with siew mai, at least here, are a sweet hoisin sauce and a chili sauce. The vinegar and soy blend is typically used with xiao long bao dumplings, but I think it would work nicely with siew mai, too, so now I'm curious to try it.)
Well done, Brian! As a Hongkonger, I would say this is pretty authentic and they are beautiful Siu Mais.👍 Uncle Roger may say you need some MSG though.😄
A truly well deserved 1M subs. Thanks for helping so many people eat so well!
CONGRATS ON 1 MILLION!
I’m definitely doing those dumplings during the weekend!🎉 without food coloring it’s egg free and will be perfect for our son! Hell yeah! Ps. Congrats on reaching 1M milestone - well deserved, your content is sick! ❤
Yes, please! Thank you!
I love making dumplings of all sorts..so fantastically satisfying…
Woohoo!! 1 Mil! Way to go Bri. Congrats and here's to the next million 😁
I gotta say, Bri, you have one of the cutest little dumpers I’ve seen on the Internet
Finally another video :D been waiting for this for days! Perfect for my evening watchlist today :)
Congrats on one million!! 🎉 My husband was happy to see Lorn, even if she couldn't eat the dumplings, alas
Congratulations Brian! Your recipes are amazing. Your videis are informative and fun. I love your format and the signature dance you do at the end. Well done. I know that you used to work at a bakery. I would like to see more of that expertise please 😊
I told you that your channel would be huge! awesome food content is awesome ♥️
Love your videos!! Congratulations on 1m subscribers!!
All shumai wrappers here in Japan are white/cream colored. We don’t have to make the dough here. But I will try this filling…
The dipping sauce could have some chili oil in the soy sauce black vinegar.
Omg the shumai from corner 17 are my jam. Hype to learn this
Thank you man. Another great video. Lauren killin it as usual.
your videos are always the best to follow at home, thank you man
Choke that dumplin, son! Nice, Bri! 1 mil subs! You deserve it for sure.
I definitely plan on making this soon! Love me some authentic style Chinese food.
This recipe was great! I didn't use the yellow dye but it didn't matter anyway. Though I do think my personal favorite dumplings are the Filipino ones. The ones here are called Siomai sa Tisa and the chili garlic they go along with are amazing. I'd love to see that one if you decide to go about it
Makes his own dough. Respect, Bri.
Спасибо, Шеф! Отлично получилось ! Вкусно! 👍
Thank you Chief! It worked out great! Tasty!👍
Sending love ❤ I just wanted to make these, and I love your channel because I always manage to recreate your recipes, you’re the best!!
Brian,
I've been using a perforated pizza pan + medium saucepan or even a cast iron skillet for extra room to steam my buns.
Your recipes are the bomb... especially the ones with gluten 🤣🤣 (your pizza recipes changed the way I do things)
cheers
I‘d love to see you do the Russian version of Dumplings- called Pelmeni.
But I’m looking forward to doing these for sure! Thanks Brian
Would love to! Gotta link to a recipe?
@@BrianLagerstrom Helen Rennie has an awesome one on her channel, but I'd love to see your take on it! Pelmeni can have a bunch of different fillings (beef, pork, chicken, cheese (tvorog), potato) and they're all amazing!
Instead of just soy sauce, I highly recommend trying Ponzu. It's soy sauce but with a citrus tang.
Another great easier alternative to Mirin is Dry Sherry.
OMG! You were literally reading my mind! I absolutely LOVE shumai!!!!!
Just wanted to say, I recently found your channel and love it! My friend says you and I must share a brain because I’m an audio engineer in my small recording studio, venture out into 3-D digital art, and absolutely love cooking. I’m an average home chef at best, but hey my friends like what I cook so I guess that’s a win. Bread, making is something I do know a little bit about though, because growing up in a poor family we actually meet our own bread for years.
Looks amazing! Any suggestions for a fully vegetarian filling?
I'm so glad some popular food tubers are still doing... wait for it... food! So many are trying to transition into podcasts. Let's be honest here, unless you're Jacques Pépin or Anthony Bourdain (RIP), no one really wants to hear people talk about food.
Yo, he went the hard way.
For the wrappers, just use wonton wrappers you find in the asian grocery stores. it's literally the same thing. if the shape don't match, get a cookie cutter. if its too thick, roll the entire stack a little to thin the wrappers.
the only thing you need to do afterward is make the fillings, and that's just as easy since you can get ground pork and add the mushroom and seasoning afterwards.
Shiumai is very basic folks, like super easy if you want to cut corners on certain steps
I moved to Reno from San Francisco three years ago and my kids asked me if there was anything I missed about The City. I hollered, "Dim sum!" Ima make these as soon as I can. And the pork belly was an inspired addition.
"A cute little dumper" Oh Bri, you have such a way with words. ♥
They look amazing mate, would love to see a quick video on chilli crisp/oil if you have your own take on it.
Those siew mai look so good! Great recipe, will try making it soon!
I dont know if brians put out a video i didnt want to immediately go out and make. CONSISTENT quality recipes i need to start making
Suggest a good Sherry along/instead with mirin..I actually prefer using like, a great mid priced Sherry like Don Oloroso for Chinese stir fries..I think the Sherry gives a superior (better flavor for me) flavor to the usual “mystery” Chinese wine. Add Florence Lin’s “Complete Book Of Chinese Noodles, Dumplings and Breads” to your library if you don’t already have it!
Hi Brian, Thanks for the recipe; can’t wait to try it. How would you modify it if you wanted to use ground chicken instead of shrimp?
Great recipe! I could eat those dumplings all day, every day
Bri! I love Shiu-Mai! Can't wait to try this. What's next? How about how to make Har-Gao?
i use a basket style paper coffee filter for my bamboo steamer. and i will soon make shumai with it.
What's a good shrimp substitute if I'm making this for someone with a shellfish allergy?
Gee...Mind blown just a wee bit...I had been waiting to buy a bamboo steamer to make pork buns...And then I would have had to store it...Bamboo steamers are cute and all but your equiptment is the way to go...And had never occured to me...Thank you for being a good iconiclast...You have blown me into the land of common sense. 😐😐😐 I am grateful.😂😂😂
1 million! Way to go!
Hey thanks Bri! Me and my daughter have been researching dim sum oriented recipes for awhile, and yours popped up right on time! May I request a Har Gow recipe? Our fav!
Hey Bri! They looks delicious! congrats on your 1M subscribers, your deserve them! 🙂😋
Thanks Padders!
Living in the southeastern US, fatback is found in every grocery store small or large. I never thought about adding it to things like this.
Hey Brian! I see you use corn starch in quite a few videos. Is there something you recommend using if I am allergic to corn starch? Thanks!
Dumplings AMAZING
As usual, a very well done, clear no bullshit video
I love your channel, thanks so much.
My favourite thanks so much for sharing .
Thank you
Great dish, great technique!
Hi! Thanks for another good recipe. Looks delicious 😋 I was wondering if you do a video on Dirty Rice or Jambalaya for a future video 🙏
Bri has chosen his hill to die on, and that's not peeling ginger. He's never used ginger on a video and not advicated for its unpeeledness. You gotta respect that
I've seafood allergies. Would these work well with just pork instead of having shrimp?
Congratulations on the 1M subs too man. Well deserved ♥
Dim sum is soooooooooooo good. I won't go back to regular dumplings or gyoza after I tried some decent shumai dim sum.
You could probably use a tortilla press to get the rough shape and then use a rolling pin if you really want to taper it
I know he didn’t use cabbage in his dumplings, but a good alternative is brussels sprouts. Plus you don’t have to cut up all cabbage.
I wonder how using Saffron for the yellow color work?
I suppose that it could change the flavor profile a bit, but I don't know.
lolol. i bought that same steaming basket from the back of Jays a while back. cannot wait to make these!
I guess it's Cantonese style...? I would believe the yellow color is either from alkaline water or egg rather than food dye. Personally speaking, I would say to reduce a little bit more ware in the wrapper, it looks a little bit damp than what I've seen.
For the northern China, the filling is pure meat, especially inner Mongolian region, where it's originated. From my hometown (Shanghai) the filling is made with sticky rice, some port (70 fat 30 lean), bamboo shoots etc. The wrapper is much thinner, and the edge is like lotus leaf, so when it's visually pleasant.
I mean, there just no universal style for it since it's been integrated into our food culture since Yuan dynasty (roughly 800 years). Feel free to try any filling that you like :)
lmfao Bri is so wholesome. Love that ad read XD
Looks great. 😋
I hecking LOVE me some dumplings. I'm not a big mushroom fan (the texture makes me gag), but I suppose I could chop them up finer so they aren't as noticeable. Also, congrats on one million subs, Bri!! You 100% deserve it. Been following since last year and have loved watching the channel grow. Keep up the awesome work my man!!
Sub Maggi seasoning, it has the same umami compounds that are found in mushrooms..
@@johncspine2787 ooooo good idea. I always forget about Maggi.
Thanks so much! I like the texture so I leave mine a little beefier in texture, but you could definitely chop them finer and I doubt you'd know they're in there. Just a nice backbone of earthiness.
Could you use a Pasta Machine to roll out the dough, and then cut circles?
Hey hi hello. If U want to have highly quality dough add 1 tbsp of butter and 1 egg to the hot water mix it and add this to the dough mix it and then prepare Ur dumplings... The dough will be stretchy and more tasty.
What would be a good alternative for the shrimp for those of us who don't eat seafood (or pork, but beef is an easy sub there)?
I think there is some kind of error with the test, because 120+170+2 =292 grams of dough, and then it is divided into 20 parts of 10 grams each. that is, 200 grams of dough should be for 20 servings. The dough with such hydration will most likely not be a dough, but will be more like porridge. Most likely an error in the amount of water. And the total weight of the filling is designed for 20 servings.
Bri, what is a good substitute for shrimp? I am allergic to shellfish.
Use reconstituted dried shiitakes. So much more flavour than fresh.
I'm chinese. that looks fantastic
Looks great
Great video! Would love to see a grilled pizza or paella recipe.
Grilled pizza is on the short list
I have Celiac, I can't even touch those wrappers.
Wondering if I can do something similar with starch...
Hey Brian could I do this in a regular dumpling style folded over and sealed like a potsticker style